White Beans With Sorrel Pesto Recipe

Name: White Beans With Sorrel Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beans; 1 pound dried white beans, such as cannellini or navy; 4 garlic cloves, thinly sliced; 1 bay leaf; 1 tablespoon kosher salt; Pesto; 4 1/2 cups loosely packed fresh sorrel or basil leaves (from a 6-oz. bunch); 2/3 cup pine nuts or Marcona almonds; 3 garlic cloves, finely chopped; 3/4 cup grated parmesan cheese (use the smallest punched-out holes on a box grater); 1 cup extra-virgin olive oil; Pepper and flaky sea salt to taste

Servings: persons

Beans
1 pound dried white beans, such as cannellini or navy
4 garlic cloves, thinly sliced
1 bay leaf
1 tablespoon kosher salt
Pesto
4 1/2 cups loosely packed fresh sorrel or basil leaves (from a 6-oz. bunch)
2/3 cup pine nuts or Marcona almonds
3 garlic cloves, finely chopped
3/4 cup grated parmesan cheese (use the smallest punched-out holes on a box grater)
1 cup extra-virgin olive oil
Pepper and flaky sea salt to taste

1
Rinse beans under cool tap water. Put in a pot, cover with 3 in. cold water, and let soak overnight. Or, bring them just to a boil, then immediately remove from heat and let sit 1 hour, covered.
2
If soaking liquid is cloudy, drain and replace, covering beans with at least 2 in. water; if clear, add enough to cover by 2 in. Bring to a boil, then immediately reduce heat to a simmer. Skim any foam from surface. Add sliced garlic and bay leaf and simmer, partly covered, until tender, 45 minutes to 2 hours, depending on how long beans have been sitting on the shelf. Stir in salt.
3
While beans are cooking, put pesto ingredients in a blender or food processor and blend to a coarse puree.
4
Ladle out 1 cup cooking liquid and set aside. Using a slotted spoon, transfer warm beans to a serving bowl and stir in 1 1/2 cups pesto, along with some reserved cooking liquid to loosen them up. Serve hot, with remaining pesto on the side.
5
Make ahead: Beans and pesto separately, up to 2 days, chilled (store beans in cooking liquid, and press plastic wrap against surface of pesto).

1358

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Beans, 1 pound dried white beans, such as cannellini or navy, 4 garlic cloves, thinly sliced, 1 bay leaf, and more.

Yes, White Beans With Sorrel Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Beans With Sorrel Pesto

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