Pesto Beans
Published July 18, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
8 tablespoons olive oil
¼ cup pine nuts or sliced almonds
½ teaspoon ground turmeric
Salt and pepper
3 large shallots, sliced thinly (about 2 cups)
5 garlic cloves, sliced thinly
2 (15.5-ounce) cans cannellini beans or other creamy white beans, drained
1 cup vegetable or chicken stock
1 cup finely grated Parmesan (about 4 ounces), plus more for serving
1 ½ cups tightly packed basil leaves, preferably Genovese
1 lemon, cut into wedges, for serving
Nutritional analysis per serving (4 servings)
72 grams carbs; 21 milligrams cholesterol; 769 calories; 24 grams monosaturated fat; 6 grams polyunsaturated fat; 9 grams saturated fat; 42 grams fat; 15 grams fiber; 1182 milligrams sodium; 32 grams protein; 10 grams sugar
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.
Powered by
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.
I admit I, too, had to re-read the “in a few additions” direction to understand what they were saying, but as soon as I did I immediately thought of Moira and David trying to figure out how to “fold in the cheese” and now I absolutely must make this dish.
This was awful. I had to throw it out. It was goopy and way too oily. I usually love recipes liek this and haven't had a bad one from the NYT yet, until this. Not sure what happened but it turned out terrible.
I had a mishap with the pesto, so I improvised! I topped it off with sprinkled sumac and zaatar with squeezed lemon juice and some olive oil, and the pine nuts, chef's kiss!