Queen Red Beans 1x 700g

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Queen Red Beans 1x 700g

Queen Red Beans 1x 700g

£4.50

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These are THE MOST DELICIOUS red beans you will ever meet. They are the creamiest, biggest variety of a red kidney bean out there. Their deeply savoury and meatiness make them the key component for a red wine ragu or scattered in a roasted kale + feta salad where their burgundy colour can be appreciated in its full glory. Even better still, try them straight from the jar.

Ingredients: Heirloom red beans in their bean stock (water and salt)

700 g net weight (500 g drained)

Nutritional Information (per 100g)
Energy	339 kJ / 81 kcal
Fat	0.5 g
of which saturates	0.5 g
Carbohydrate	11.7 g
of which sugars	0.6 g
Fibre	6.1 g
Protein	5.3 g
Salt	0.8 g

Queen Red Beans 1x 700g

£4.50

'Nduja Beans, Mozzarella + Hot Honey

Feeds: 3 | Takes: 25 minutes

Ingredients

Directions

Ingredients

2 tbsp olive oil

1 onion, roughly sliced

2 garlic cloves, thinly sliced

1 tbsp tomato puree

1 x 400g tin chopped tomatoes

1 tsp dried oregano

1 jar Queen Red Beans, with their bean stock

100 g cavolo nero, leaves removed from tough stems and roughly chopped

125 g mozzarella cheese

1 tbsp ‘nduja paste*

2 large handfuls of breadcrumbs (roughly 20g)

2 tsp hot honey*

Serving suggestions

Warm ciabatta or sourdough

A fresh side salad

Substitutions

*Hot honey - regular honey with a pinch of chilli flakes

*‘Nduja - a plant-based alternative or a sundried tomato paste

Directions

Step 1

Heat the oil in a pan over a medium heat. Once hot, add the onions and cook for 8-10 minutes until softened, then add the garlic and tomato puree and fry off for a further 2 minutes.

Step 2

Add the chopped tomatoes, beans with their bean stock and oregano to the pan. Stir to combine and bubble away for 3-4 minutes to let the mixture thicken slightly. Then add the cavolo nero and cook for 2-3 minutes until wilted. Season to taste.

Step 3

Preheat the grill to medium-high heat.

Step 4

Tip the mixture into a shallow roasting dish or large, oven-proof bowl. Roughly tear over the mozzarella to evenly cover the mixture, dollop over the ‘nduja and cover the top with breadcrumbs. Grill for 1-2 minutes or until the breadcrumbs are golden and the mozzarella is oozing. Remove from the grill and drizzle over the hot honey, or regular honey with a pinch of chilli flakes, if using.

Step 5

Scoop the mixture from the pan onto your serving plate. Serve with some warm, crusty bread or a fresh salad leaves.