Recipe Book

Pesto Beans

Beans 35 min

Adapted from NYT Cooking (Christian Reynoso)

Ingredients

  • 8 tbsp 120 ml olive oil
  • 1/4 cup 35 g pine nuts or sliced almonds
  • 1/2 tsp ground turmeric
  • to taste salt and pepper
  • 3 large shallots, thinly sliced
  • 5 garlic cloves, thinly sliced
  • 31 oz 880 g cannellini beans or other creamy white beans, drained (two 15.5 oz cans)
  • 1 cup 240 ml vegetable or chicken stock
  • 1 cup 100 g finely grated Parmesan, plus more for serving
  • 1 1/2 cup 360 ml basil leaves, tightly packed
  • 1 lemon, cut into wedges, for serving

Method

  1. Heat 6 tbsp of the oil over medium-low in a 12-inch skillet or small Dutch oven. Add the pine nuts and stir occasionally until golden brown, about 5 minutes. Turn off heat, stir in the turmeric, season lightly, and transfer to a small bowl.
  2. Heat the remaining 2 tbsp oil over medium-high in the same skillet. Add the shallots and a pinch of salt, cook until just softened, about 3 minutes. Stir in the garlic, and when sizzling, stir in the beans and stock. Bring to a simmer, then reduce heat to low.
  3. Sprinkle in the cheese in a few additions, stirring vigorously, until melted into the broth and creamy. Season with salt. Turn off the heat, tear or roughly chop the basil, and stir in.
  4. Serve hot, drizzled with the sizzled nut oil, a squeeze of lemon juice, more black pepper, and grated Parmesan if desired.

Notes