Baked Beans Risotto
- Yield : 300 gms
- Servings : 3-4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
A Quick weeknight Fix
Baked beans risotto is perfect for the nights when you’d rather spend time doing more important things than cooking a meal. You just need to have have a can of baked beans in the pantry a few sausages and some chicken stock in the fridge, and you are set. In fact, you can substitute sausages with Tofu and chicken stock with Vegetable stock and have a vegetarian version of the dish ready in minutes too.
To check the doneness of Risotto, start testing the rice grains when you are half way through the cooking. Take a grain and mash it between your thumb and forefinger. You will feel the hardness of the rice grain in the center. Keep checking every few minutes. If the grain mashes completely between fingers, your risotto is done.
History of Baked Beans
The beans presently used to make baked beans are all native to North America and were introduced to Italy in 1528 and to France by 1547. The dish of baked beans is commonly described as having a savory-sweet flavor and a brownish or reddish tinted white bean once baked, stewed, canned or otherwise cooked. According to alternative traditions, sailors brought cassoulet from the south of France or northern France and the Channel Islands where bean stews were popular. Most probably, a number of regional bean recipes coalesced and cross-fertilised in North America and ultimately gave rise to the baked bean culinary tradition familiar today.
While many recipes today are stewed, traditionally beans were slow baked in a ceramic or cast-iron bean pot. A tradition in Maine, USA, of “bean hole” cooking, may have originated with the native Penobscot people and was later practiced in logging camps. A fire would be made in a stone-lined pit, allowed to burn down to hot coals and then a pot with eleven pounds of seasoned beans would be placed in the ashes, covered over with dirt and left to cook overnight or longer. These beans were a staple of Maine’s logging camps, being served at every meal
- Arborio Rice 250 gms
- Chicken stock 1 liter (use vegetable stock if you don't have chicken stock)
- White wine 1/2 cup (100 ml)
- Onions 1 cut finely
- Garlic 3 - 4 cloves chopped finely
- Allspice 1/2 Tsp (optional)
- Rosemary 2 sprigs (fresh) 1 pinch (dried)
- Baked beans 1 can
- Butter 3-4 Tbsp
- Vienna Sausage 4
- Parmesan cheese 5-6 Tbsp
- Salt to taste
Cut and saute the sausages in 1/2 Tbsp of butter and keep aside. In the same pan add 1 Tbsp of butter and fry the baked beans for about a minute. Keep aside.
Heat the remaining butter in a pan and fry the onion and garlic for a few minutes. Add finely chopped rosemary. Stir in the rice and cook till it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
Start adding stock, 50-75 ML at a time and let it simmer with the rice. Keep adding more stock as it keeps getting absorbed by the rice till the rice is tender.
When the rice is cooked, add half the Parmesan cheese and mix well, taste for salt and adjust. Cover and keep for about 2 minutes.
When ready to serve plate the Risotto and top it with Fried Baked Beans and sausages. Garnish with fresh Parsley.
Pair the Baked Beans Risotto with a glass of white wine.