Bean-Otto

Name: Bean-Otto
Prep time: 45 min
Total time: 45 min
Ingredients: 2 tbsp Vegan Butter; ¼ tsp smoked sea salt; ½ tsp cayenne pepper; 3 tbsp olive oil; 1 shallot, finely diced; 1 small leek, white and green parts separated, washed well and thinly sliced; 1 garlic clove, finely minced; 200 ml (7 fl oz/scant 1 cup) vegan white wine; 1 x 400 g (14 oz) tin of butter (lima) beans, drained – reserve the aquafaba (liquid from the tin) – and rinsed; 1 x 400 g (14 oz) tin of butter (lima) beans, drained – reserve the aquafaba (liquid from the tin) – and rinsed; 1 x 400 g (14 oz) tin of butter (lima) beans, drained – reserve the aquafaba (liquid from the tin) – and rinsed; 300 g (10½ oz) plain Cashew Cream; Grated zest and juice of 1 lemon; ½ tsp sea salt (optional); ½ tsp freshly cracked black pepper; ¼ tsp dried chilli (pepper) flakes (optional); ¼ tsp dried chilli (pepper) flakes (optional); ¼ tsp dried chilli (pepper) flakes (optional); Smoked Tofu Candy; Leek oil

Preparation info

Serves:
2

Difficulty
Easy
Ready in
45 min

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

You will know by now that I am crazy about beans. This recipe shows you a different way to enjoy them, as a warming, elegant main dish. Bean-ottos are inspired by classic risottos. This dish looks like it’s taken hard work to produce, but it actually requires little effort, and the best part of it all is that you are putting beans at the centre of the plate, surrounded by natural, minimally processed ingredients.

Ingredients

Main course
Gluten-free
Vegan

Ingredients

Method