Directions

• Cook the Black Beans
• Add the black beans and water to a saucepan and bring to a boil.
• Stir in the miso paste until dissolved.
• Reduce the heat, cover, and simmer for about 1 hour, or until the beans are tender.
• Prepare the Salsa Verde
• Combine the jalapeños, capers, coriander, garlic, lemon juice, and olive oil in a bowl.
• Season with salt and black pepper to taste. Set aside.
• Make the Risotto
• Heat a sauté pan over medium heat with a little rapeseed oil.
• Add the shallot and celery and cook until softened and fragrant.
• Stir in the arborio rice and cook for 1–2 minutes until lightly toasted.
• Add the chopped tomatoes and cook until softened and juicy.
• egin adding the cooked black beans and their cooking liquid a ladle at a time, stirring frequently.
• Once most of the liquid has been absorbed, add another ladle of beans and liquid.
• Continue until the rice is tender and creamy. Add extra hot water if needed.
• Stir in the smoked paprika and season with sea salt and black pepper to taste.
• Serve
• Arrange the cos lettuce leaves in serving bowls.
• Spoon the black bean risotto over the lettuce.
• Finish with generous spoonfuls of salsa verde.
• Serve immediately and enjoy.