Knapperige gebakken bonen met champignons en Parmezaanse kaas
Alison Roman is an American food writer, chef + MASSIVE bean champ. This is an exclusive recipe from her cookbook 'Something from Nothing'. "These beans are a fantastic option for those who yearn for a cassoulet experience but don’t eat meat – they’re meaty in spirit and will certainly fill the void. Even if you do eat meat, I can confidently say they are exquisite beans. They’re substantial enough to be a main course alongside a bitter salad, or they could serve as a side next to a simple roast chicken or assortment of sausages. Since there aren’t that many ingredients here, it’s important to treat each one well to maximise what you get from it: Really fry those onions, really brown those mushrooms. These two steps (and the Parmesan, of course) are going to give you all the flavour you need" - Alison.Photography by Chris Bernabeo
Bron: Bold Bean Co
Ingrediënten
- tablespoons unsalted butter
- tablespoons olive oil, plus more as needed
- large onion or 2 leeks, thinly sliced
- kosher salt and freshly ground black pepper
- mushrooms, such as maitake, oyster or chestnut , sliced, chopped or torn into bi
- sage, thyme or oregano sprigs, leaves removed
- jars Queen White Beans - with their bean stock. Or 2 x 400g tins white beans - d
- grated Parmesan or pecorino cheese
- panko or other coarse breadcrumbs
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- The beans can be made and placed in their baking dish 2 days ahead, wrapped and
- Reheat in a skillet, tuck into a pork-fat tortilla and top with a just-scrambled