Pesto beans

While this might not be the most aesthetically pleasing looking meal, something about it is so warming and satisfying. This is a mix between a soup and stew and goes perfectly with a crusty piece of bread on a chilly night.

Ingredients:

• 2 tbsp of olive oil

• 3 shallots; thinly sliced

• 5 cloves of garlic; thinly sliced

• 1/2 tsp of kosher salt

• 1/4 tsp of freshly cracked pepper

• 1/4 tsp of dried red chili flakes

• 2 cans of cannellini beans; drained

• 1 cup of chicken or vegetable stock

• 1 cup of grated parmesan cheese

• 1 - 2 hefty dollops of pre-made or homemade pesto

• 1 package of basil leaves; thinly sliced

• Juice of 1/2 lemon

• Optional but encouraged topping: your favorite chili oil

In a large pot, heat up your olive oil over medium heat. Add in your shallots and let them sweat down for a few minutes. Add in your garlic, salt, pepper and red chili flakes and cook for a few more minutes.

Add in your drained beans, along with your chicken stock. Bring the pot to boil and then reduce the heat to a simmer. Cover for about 30 minutes, stirring occasionally.

Remove the cover and whilst stirring, add in your parmesan cheese. Keep stirring until the cheese is fully melted and thickens the liquid to make a creamy sauce.

Add in your dollops of pesto and your basil leaves and stir it all together. Squeeze in the juice of half a lemon and taste it - adjust your seasoning to taste.

Serve it up, topping it with another dollop of pesto and some (optional but encouraged) chili crisp. Serve it with some crusty bread.