MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pesto Beans
Categories: Beans, Nuts. veget, Cheese, Herbs
Yield: 4 Servings
8 tb Olive oil
1/4 c Pine nuts or sliced almonds
1/2 ts Ground turmeric
Salt & pepper
3 lg Shallots (2 c); sliced thin
5 cl Garlic; sliced thin
31 oz Cannellini beans or other
- creamy white beans
- (2 cans); drained
1 c Vegetable or chicken stock
1 c Parmesan (4 oz); fine grated,
- plus more to serve
1 1/2 c Basil leaves; tightly packed,
- preferably Genovese
1 Lemon; cut into wedges,
- to serve
Heat 6 tb of the olive oil over medium-low in a 12" skillet or
small Dutch oven. Add the pine nuts and, when the oil starts
sizzling, stir occasionally until golden brown, about 5 minutes;
turn off heat. Stir in the turmeric and season lightly with salt
and pepper. Transfer to a small serving bowl.
Heat the remaining 2 tb of olive oil over medium-high in the same
skillet. When warm, add the shallots and a pinch of salt. Cook,
stirring until just softened, about 3 minutes. Stir in the garlic,
and when sizzling (about 1 minute), stir in the beans and stock.
Bring to a simmer then turn heat down to low.
In a few additions, sprinkle in the cheese, stirring vigorously to
combine. When the cheese has melted into the broth and the mixture
looks creamy, season to taste with salt and then turn off the heat.
While the beans are still hot, tear the basil leaves (or roughly
chop, if you prefer) and stir into the beans.
Serve hot, in bowls or on plates, drizzled with the sizzled nut
oil, a squeeze of lemon juice, more black pepper, and grated
Parmesan, if desired.
Recipe by Christian Reynoso
Recipe FROM:
https://cooking.nytimes.com
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