Food and Hosting
Amelia Christie-Miller's Kitchen Table
14.11.2025
Put the kettle on and spend five minutes with Amelia Christie-Miller (@ameliachristiemiller), the founder of Bold Bean Co (@boldbeanco), the brand turning humble beans into cult kitchen staples. Once a self-proclaimed bean sceptic, Amelia’s love affair began with a hangover and a jar of heirloom butter beans in Spain, one spoonful later, she was hooked. What started as a revelation has become a movement: showing the world that beans can be delicious, nutritious, joyful, and planet-friendly.
From building a business rooted in sustainability to collaborating with Ottolenghi and hitting Sunday Times Bestseller status with her new book Full of Beans, Amelia is proving that beans really can change the world - one creamy spoonful at a time. She talks about rewriting the rules of “tinned food”, celebrating indulgence without compromise, and how a simple jar of beans became the foundation for a more flavourful, thoughtful way of eating.
Interview with Amelia
You’ve gone from bean sceptic to building a whole company around them - what was the moment you realised beans could be extraordinary?
You’re absolutely right – I used to hate beans. I thought they were dry, dusty, and doomed to live at the back of the cupboard. That was until one (hungover!) afternoon in Spain, when all I had in the cupboard was a jar of heirloom butter beans. I opened them and spooned one straight from the jar. It was a total revelation. I honestly couldn’t believe beans could taste like that - creamy, indulgent, totally moreish.
But it wasn’t until I started working in food sustainability - with restaurants and chefs who really knew what they were doing – that I really learnt the true power of beans. These chefs weren’t leaning on ultra-processed meat substitutes for their veggie menus. They were using beans. Properly. In exciting, modern, delicious ways. I also learned that beans are natural fertilisers, which means they take nitrogen from the air and fix it into the soil, without the need of nasty chemical fertilisers.That’s when it all clicked. And I soon realised that beans really can change the world.
Bold Bean Co has grown so quickly, with everything from supermarket shelves to award wins. Looking back, what’s been the most exciting pinch-me milestone?
I get the same warm, fuzzy feeling when a customer leaves a review or makes a recipe, as I do seeing our beans on the supermarket shelves. That connection - knowing our beans are actually in people’s kitchens, being loved - it never gets old. But partnering with Ottolenghi on our Queen Black Chickpeas has got to be up there - a total dream come true!
Your new book ‘Full of Beans’ is a love letter to beans - how did it feel to bring all your knowledge, recipes and stories together in print?
Gula Melaka, it’s an unrefined palm sugar made from the sap of coconut palm flower buds. A little similar to the Thai palm sugar, but a lot darker, more smoky and caramel-y, with a tad of bitterness. It gives dishes a more complex flavour, whether in curries, dressings, or braising meats. It’s also the basis of most of our desserts in Malaysia.
How would you describe your cooking style?
This book is more than just a collection of recipes. It’s the result of everything we’ve learnt since starting the business and from writing our first cookbook, ‘Bold Beans – what people actually want, what they cook, how they cook, what’s missing in their kitchens. We poured our hearts into it. Every recipe has been tested rigorously by real home cooks, in real kitchens. It spans everything from salads that actually fill you up, to impressive sharing plates and easy weeknight one-pots. We’re so proud of these recipes! And want to show that beans don’t just belong on the side of the plate – they can be the plate. I still can’t believe it’s reached Sunday Times Bestseller status !
For anyone picking it up, which recipe in the book would you say is the ultimate bean-conversion dish?
This book is more than just recipes. We’ve done a few double-page spreads showing quick tricks, 5 ingredient traybakes, fridge-raid flow charts to make it achievable and approachable whether someone is a bean-beginner or already a bean-convert.
One of these is The Beanotto - basically our riff on a risotto, but instead of rice, we use beans. We give you the base for building a beanotto, then 4 different ways to flavour it - creamy courgette, tomato and chorizo, butternut squash, or beetroot & goat’s cheese. It’s so easy, but the reward feels just as satisfying as if you've spent nearly an hour stirring slowly on a risotto. Also much better for you too! (Pp 40-41 of in the cookbook)
The festive season is often all about indulgence. How do you see beans fitting into holiday hosting and celebratory tables?
What we don’t ever want to convey is that beans are a compromise. We absolutely lean into indulgence all year round! (And don’t skimp on the cream and cheese every now and then). Beans naturally bring richness, depth and generosity to any dish. They’re incredible at carrying flavour, they’ve got that creamy, satisfying texture and they work beautifully with everything from bold cheeses to fresh herbs and festive spices. You can stir them into a truffle mac and cheese, blitz them into a silky dip to load onto crostinis, or layer them into a cheesy, bubbling gratin. I love that they bring a bit of unexpectedness to the table. There’s always one dish people ask for the recipe of - one of my favourite things is when we convert an omnivore who asks for seconds of the bean dish!!
What is your earliest memory in the kitchen?
Growing up in my family’s bakery, I was pretty much decorating cakes and shaping cookies from 6 years old. To this day, I almost get more excited coming up with new dessert ideas.
Could you share one special festive bean recipe with us – something you’d love readers to cook and serve this season?
Our beany cauliflower cheese with sherry tomatoes. All the cheesy, creamy indulgence of a cauliflower cheese combined with all the brilliance of the bean. The tangy, sherry-soaked tomatoes add a lovely sharpness and sweetness to balance the richness.
BEANY CAULIFLOWER CHEESE WITH SHERRY TOMATOES
BEANY CAULIFLOWER CHEESE WITH SHERRY TOMATOES
An exclusive recipe from Bold Bean Co's cookbook 'Full of Beans'
Feeds 4
Takes 45 mins
Ingredients
- 1 large head of cauliflower, cut into large florets
- 2 tbsp olive oil
- 40g parmesan cheese or veggie alternative, grated
- 40g butter
- 40g plain flour
- 400ml milk
- 2 tsp English mustard (or any kind of mustard will do!)
- 100g mature cheddar, grated (this is also a great recipe for using up odds and ends of cheese in your house - so replace with whatever you have!)
- A pinch of freshly grated or ground nutmeg
- 1 x 570g jar of Bold Bean Co Queen Butter Beans with their bean stock
- 2 handfuls of breadcrumbs (we like fresh or panko)
- 1⁄2 mall bunch of parsley,(roughly 15g), chopped (optional)
- 30g pumpkin or sunflower seeds
- Sherry Cherry Tomatoes
- 500g cherry tomatoes
- 2 tbsp olive oil
- 50ml medium-dry sherry or vermouth
- Mixed salad of your choice, to serve
Method
Step 1. Preheat the oven to 210C/190c Fan/gas 7.
Step 2. Tip the cauliflower into a shallow baking dish and toss with the oil and a pinch of salt. Scatter with 2/3rds of the parmesan and roast for 25 mins until crisp, golden and starting to char.
Step 3. Meanwhile, make the cheese sauce. Melt the butter in a medium saucepan over a medium heat. Once melted, stir in the flour until you have a paste. Then, reduce the heat to a simmer and add the milk a splash at a time, stirring continuously until smooth and thickened slightly.
Step 4. Stir in the english mustard, nutmeg and roughly two thirds of the grated cheddar. Season with black pepper and salt to taste. If you find it easier to make a cheese sauce with a whisk, use that instead.
Step 5: Tip the beans and their stock into the cheese sauce and mix well to combine. Remove the cauliflower from the oven and pour the beany, cheesy sauce over the cauliflower to fully coat it. Scatter the breadcrumbs, seeds, remaining parmesan and cheddar over the top and bake for 20-25 mins until bubbling, crisp and golden.
Step 6: While the cauliflower cheese roasts, put the tomatoes on a second small roasting tin . Drizzle over the olive oil and sprinkle with salt and freshly ground black pepper. Toss to coat the tomatoes well. Roast in the oven for 10 minutes.
Step 7: After 10 minutes, add the sherry to the roasting tin and give the tray a shake to coat the tomatoes. Return the tray to the oven and bake for an additional 10 minutes. The tomatoes should be soft but still hold their shape. Let them cool for a few minutes before serving with the cauliflower cheese bake, garnished with parsley for freshness and some crisp salad leaves. If extra hungry, some leftover roasted chicken would be perfect here.
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Quickfire
Favourite bean?
Couldn’t possibly choose! But if I had... a Queen Butter Bean.
Ultimate winter comfort bean dish?
Miso beans. Onions, garlic, white beans, miso, then top it whatever you have in the fridge. I love it with a soft boiled egg, kimchi + greens.
Best bean for a festive starter?
White beans! Blend them into a super creamy puree, spread onto crostinis and top with something zingy + sweet like a salsa verde or confit tomatoes
Unexpected festive pairing that works with beans?
Beany cauliflower cheese with sherry tomatoes. All the creamy, cheesy indulgence of a cauliflower cheese, combined with all the brilliance of a bean. It works so well with the sharp, slightly sweet tomatoes. Pp 23 of the cookbook.
If you could only have beans for breakfast, lunch, or dinner which would you pick?
It’s got to be dinner - I can look forward to beans all day in that case...
