Creamy Cannelini Beans “Risotto” (Not A Risotto At All) Inspired By Laura Jackson
This is a recipe for the creamiest of cannelloni beans cooked with softened onion and leek. Topped with tomatoes roasted in coconut oil and some sautéed cavolo Nero and lots of finely grated parmesan. And for once I didn’t add any butter or cream as it just doens’t need it, you add a little water and the beans just melt in the most delicious way.
A very quick and delicious recipe perfect for when you don’t want to eat meat. Inspired by Laura Jackson’s episode of Desert Island Dishes which you can hear here.
- Yield: 2 1x
1/2 onion, chopped
1 leek, sliced in half lengthways and then chopped
1 clove crushed garlic
2 tins cannellini beans, drained
good glug of boiled water from the kettle
2 handfuls of cherry tomatoes
1 tsp coconut oil
2 handfuls of roughly chopped cavolo nero
salt and pepper
generous amount of parmesan
First, fry the onion and the leek together in a little olive oil. Season well. Add the crushed garlic and gently fry until all lovely and soft.
Add the cannellini beans and then add a good glug of boiling water from the kettle. The water will help the beans to go lovely and creamy. Season well and keep stirring, mushing (technical term) a little with your spoon and add more water if necessary until the beans look lovely and creamy.
Meanwhile either in another pan or in a hot oven – cook the cherry tomatoes with the coconut oil and lots of black pepper. You want them slightly blistered but still holding their shape – not mushy.
Sauteé the cavolo Nero and serve all on one plate with a generous amount of parmesan.
Note: 1 can of beans per person is probably a little too much but then 1/2 tin isnt quite enough and I always like to have left overs