Canadian Bean-otto is a quick and easy one pot meal featuring beans, beer, cheese and mushrooms! Almost like a revamped chilli!
Here’s another risotto! Woohoo! This one is super quick and full of Canadian goodness: beer, bacon, beans, mushrooms, and Canadian Sharp Cheddar. I think this should possibly be the new Canadian meal … ok, maybe I’m getting a bit ahead of myself, but seriously, its stuffed with yummy ingredients and it’s so quick it could be your Monday night meal (you know the one you start dreading Sunday morning).
And to boot, you get to drool over Joey Armstrong’s photos again!! She’s so good right? We’ll have one more risotto inspired recipe for you all next week. And, it was the most popular flavour wise. Stay tuned friends!
What’s your favourite way to work beans into dinner? This one pot Tex-Mex Rice is still a family favourite.
- 2 x 400 ml cans of navy beans drained and well rinsed
- 1 cup beer Porter is my recommendation
- 1 cup vegetable or chicken broth
- 3/4 lb thick cut bacon sliced into 1/2" pieces
- 200 gr mushrooms chopped
- 1 large yellow onion peeled and finely chopped
- 2 cloves of garlic minced
- 3 thyme sprigs
- 100 gr extra sharp Canadian White Cheddar cheese grated
- Salt and pepper
Cook bacon in a large pan over medium-high heat, about 5-7 minutes. Using a slotted spoon, remove bacon from pan and drain on a paper towel lined plate. Set aside. Remove all but 2 tbsp of bacon grease from pan.
Add mushrooms and cook, undisturbed, for 2-3 minutes per side on medium heat. Add onion and garlic and cook for 3-5 minutes until golden brown. Add beans and stir for 1 minute.
Add beer, broth, and thyme sprigs to pan, bring to a boil and reduce heat to a firm simmer (med-low as oppose to low). Cook for 10-15 minutes until bean are warmed through and liquid has slightly reduced. Add bacon back into pan and continue to cook for 5 more minutes. Season with salt and pepper to taste.
Add half the cheese and stir until cheese is melted and sauce thickness slightly. Remove and discard thyme sprigs.
Divide bean-otto amongst 4 bowls and garnish with remaining half of cheddar. This dish goes wonderfully with a light simple green salad and some warm crusty bread.
All photos credited to Joey Armstrong Photography