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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, sliced thin
- (about 2 cups)
5 cl Garlic; sliced thin
31 oz (2 cans) cannellini beans or
- other creamy white beans;
- drained
1 c Vegetable or chicken stock
1 c Fine grated Parmesan (4 oz);
- plus more to serve
1 1/2 c Tightly packed basil leaves;
- preferably Genovese
1 Lemon, cut into wedges, to
- serve

Heat 6 tablespoons 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 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.

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 and more black
pepper and grated Parmesan, if desired.

By: Christian Reynoso

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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