Pesto Beans
Published July 19, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons olive oil
- ¼cup pine nuts or sliced almonds
- ½teaspoon ground turmeric
- Salt and pepper
- 3large shallots, sliced thinly (about 2 cups)
- 5garlic cloves, sliced thinly
- 2(15.5-ounce) cans cannellini beans or other creamy white beans, drained
- 1cup vegetable or chicken stock
- 1cup finely grated Parmesan (about 4 ounces), plus more for serving
- 1½cups tightly packed basil leaves, preferably Genovese
- 1lemon, cut into wedges, for serving
Nutritional analysis per serving (4 servings)
761 calories; 42 grams fat; 9 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 6 grams polyunsaturated fat; 70 grams carbohydrates; 15 grams dietary fiber; 9 grams sugars; 32 grams protein; 1180 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 6 tablespoons of the olive oil over medium-low in a 12-inch 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.
- Step 2
Heat the remaining 2 tablespoons 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.
- Step 3
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.
- Step 4
Serve hot, in bowls or on plates, drizzled with the sizzled nut oil, a squeeze of lemon juice and more black pepper and grated Parmesan, if desired.
Private Notes
Comments
This is absolutely delicious! I made a vegan version by leaving out the parm and I didn’t even miss it. I roasted a pint of grape tomatoes in the oven and then stirred them in at the end. It added a little more acidity and color. I highly recommend this recipe!
I didn't love this recipe as much as I thought I would. My biggest complaint and tip for anyone would be to use less oil. 6 tablespoons of oil was a lot for the pine nuts and tumeric sauce, I'd rather use half and dilute it with stock.
Even better if you make 1/2 cup or so of pesto and stir it in with everything else.
This was delicious! I used Rancho Gordo AYOCOTE BLANCO BEANS that I had cooked up the day before and swapped the parm with nutritional yeast (I don’t typically like nutritional yeast but I liked it here) to make it veggie Whole30. I can’t wait to eat it again with actual parm. It was so creamy and rich. Highly recommend!!
Why did I wait so long to make these beans?!? I was looking for something to pair with the best sourdough in the PNW and halved the recipe because I was eating alone. I ate an ENTIRE can of beans! I used pumpkin seeds and likely upped the garlic and parm because that’s something I would do. Make these beans, toast some good bread, and pour yourself a chilled glass of Pinot Gris, you deserve it.
Everyone loves it. Especially with the Italian sausage I added. Especially like the oiled pine nuts with tumeric