All the comfort of risotto combined with all the brilliance of A BEAN! The beanotto uses the natural creaminess Queen Cannellini Beans to create a silky, spoonable base similar to a risotto, made in half the time. This one is infused with smoky paprika, harissa and rich tomato, with juicy prawns and tangy feta making it feel a little luxurious for a weeknight treat. We love this served with your favourite crusty bread, you can swap the basil for dill instead if you prefer.
Prep
5 min
Cook
25 min
Serves
2
Difficulty
Easy
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Ingredients
onion 1 (chopped)
garlic cloves 2 (chopped)
fennel seeds 1 tsp (crushed)
smoked paprika 1 tsp
chilli flakes ½ tsp
chopped tomatoes 400 g
sugar ½ tsp
Bold Bean Queen white beans 570 g
harissa paste 1 tbsp
prawns 150 g
fresh basil 10 g (torn)
feta 75 g (crumbled)
sourdough 200 g
Method
Make the beanotto
Chop the onion and garlic.
Heat a glug of olive oil in a large sautée pan over medium heat. Add the onion and cook for 8–10 minutes until soft and golden.
Stir in the garlic, crushed fennel seeds, smoked paprika and chilli flakes. Cook for 1 minute until fragrant.
Add the chopped tomatoes with a pinch of salt. Bring to a boil, then lower to a gentle simmer and cook for 7-8 minutes until the sauce has thickened slightly. Taste and season, adding a pinch of sugar or honey if the tomatoes are a little sharp.
Add the Bold Bean Queen white beans with their beanstock - fill the jar ¼ with water, give it a shake and pour that in too.
Add the harissa paste, give everything a stir and simmer over a low heat to warm the beans through, until they look creamy and glossy, resembling a similar consistency to a risotto - about 5 minutes. Add a splash of water or stock if it gets a little thick.
Finish the dish
Stir through the prawns and season to taste. Pop a lid on top and cook for 2 minutes until the prawns are fully cooked through
Spoon into bowls, crumble over the feta and scatter with the freshbasiland a drizzle of olive oil. Serve with your favourite crusty bread.
