Charred Corn and 'Nduja Bean-Otto

by Bold Bean Co
Star 4.5
    5m prep time
    30m total time
    Medium level
    12 ingredients

Get your risotto-fix, not with rice (which takes ages to cook) but with BEANS - higher in fibre, higher in protein and is on the table in half the time. A real winner for a weeknight dinner. This flavour is pretty rich, so we recommend serving with something light and fresh – like a rocket salad or broccoli, with a charred lemon dressing found in this recipe.

Method

Based on 2 servings, adjust as needed.

Step 1

Heat half the olive oil in a pan over medium-high heat. Add the sweetcorn and cook until golden and nicely charred, stirring often, roughly 4-5 minutes.

Step 2

Reduce the heat to low, add the garlic and cook for another minute until fragrant. Reserve half of the corn and add the rest to a blender and set aside.

Step 3

In the same pan you cooked the corn in, add the remaining oil and cook the onions for 8-10 minutes until starting to soften.

Step 4

To the blender, add the crème fraîche, paprika and parmesan and season generously with salt and pepper. Blitz to a smooth consistency. Add a splash of milk or more crème fraîche to loosen, if necessary. Set aside.

Step 5

Add the 'nduja to the onions, mix well and fry off for 2 minutes. Pour in the beans with their bean stock (or tins with veg stock) and stir to combine.

Step 6

Add the corn puree to the beans along with most of the reserved corn (leaving a few handfuls for garnish) and stir to combine. Reduce the heat to low. Squeeze in the lemon juice and tear in most of the basil leaves. Season to taste. Add more lemon juice, if it needs a little more lift.

Step 7

Spoon the bean-otto into bowls, top with the remaining charred corn, basil leaves and more parmesan, if you like. You could even drizzle some of the 'nduja oil on top. Finish with a squeeze of lemon and a side salad, for freshness.
  • Ingredients
  • Based on 2 servings
  • 60g Parmesan, grated, plus extra to serve 1 x Sainsbury's Grana Padano Cheese 200g
  • 0.5 Lemon, juice, plus wedges to serve 1 x Sainsbury's Lemons
  • 0.25 Bunch Fresh Basil, plus a few leaves for garnish 1 x Sainsbury's Fresh Packed Basil 30g
  • 1 tbsp 'Nduja, heaped 1 x Sainsbury's Nduja Paste, Taste the Difference 85g
  • 150g Tinned Sweetcorn, drained 1 x Sainsbury's Naturally Sweet Sweetcorn In Water 198g (157g*)
  • 2 Garlic Cloves, finely sliced 1 x Sainsbury's Garlic
  • 1 Onion, finely chopped 1 x Sainsbury's Onions Loose
  • 1 tbsp Sweet Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g
  • 1 Jar Organic White Beans, with their bean stock 1 x Bold Bean Co Organic White Beans 570g
  • 2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 40g Salad 1 x Sainsbury's Spinach Watercress & Rocket 100g
  • 1 tbsp Creme Fraiche 1 x Sainsbury's British Crème Fraîche 300ml
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