The easiest and best way to describe this meal is that it’s like a risotto only made with beans not rice. It’s inspired by a recipe in Green Kitchen’s book – they call it a beannotto, but for some reason I couldn’t bring myself to call it that! Made it sound a bit shit when really this is a bloody brilliant idea – not least because I’m on a mission to cut down on the things that make me a little chubby round the edges. Things like butter and rice. And I’m telling you I missed neither in this dish. Also it’s incredibly easy and let’s those beautiful mushrooms shine. All you need is a little truffle oil and a touch of parmesan to take this to a stupidly good level.
You will need:
3 large field mushrooms, 2 sliced into large meaty pieces, 1 finely chopped
40g porcini mushrooms, soaked for 20 minutes in enough boiling water to cover
3 rashers good quality free range bacon, chopped
640g cooked white beans, I used a mix of canellini and butter beans
2 sprigs Rosemary
1 garlic clove, crushed
1 onion, diced
Splash of white wine
Olive oil, to fry
Truffle oil, to serve
Parmesan, to serve
1 – Heat a little oil in a pan and add the bacon. Cook til turning golden then add the Rosemary and 1 chopped field mushroom. Cook for a few minutes, then season. Set aside.
2 – Heat a little more oil in another frying pan and add the large mushroom slices – do this in batches. Cook til golden on each side then set aside.
3 – Heat a little more oil in a frying pan and add the onion, shortly followed by the bacon, Rosemary and mushroom you cooked earlier, plus the soaked porcini mushrooms. Reserve the liquid. Cook for around 5 minutes then add the garlic, then the wine.
4 – Tip in the beans and mushroom slices. Add a few tablespoons of the porcini liquid as needed.
5 – Cook for around ten minutes, adding more stock as needed, until the beans soften nicely. Check seasoning and stir in a little parmesan if you like. Serve shortly after topped with more parmesan and truffle oil.