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

  Uncle Dirty Dave's Archives

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