Cranberry Beans with Parsley Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh-from-the-pod cranberry beans are creamy and delicious, especially when adorned with a mixture of herbs, nuts, and cheese. Serve alongside grilled lamb or pork, or enjoy a larger serving as a vegetarian entrée. Ingredients:
2 quarts water |
4 cups shelled fresh cranberry beans (about 2 1/4 pounds unshelled beans) |
1 teaspoon salt |
1 1/4 cups chopped seeded plum tomato (about 2 large) |
1/2 cup finely chopped red onion |
3/4 cup fresh parsley leaves |
1/2 cup fresh basil leaves |
2 tablespoons grated fresh parmesan cheese |
2 tablespoons chopped walnuts, toasted |
3 tablespoons extra-virgin olive oil |
2 tablespoons water |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 garlic clove |
Directions:
1. Bring 2 quarts water to a boil in a large saucepan; stir in cranberry beans and 1 teaspoon salt. Reduce heat, and simmer, uncovered, 40 minutes or until beans are tender. Drain beans; place in a large bowl. Stir in tomato and onion.
2. Combine parsley and remaining ingredients in a food processor; process until finely chopped, scraping sides of bowl occasionally. Add herb mixture to the bean mixture, and toss to combine. Serve at room temperature.
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