Pesto beans nyt

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

Eat well in the coming days with Aaron Hutcherson’s creamy white bean and fennel casserole, Tejal Rao’s toor dal, and Julia Moskin’s black bean soup.

Part quick and rustic bean stew and part deconstructed pesto, this pesto-inspired one-pan meal requires no blender and minimal slicing. It all starts out by sizzling nuts with a little turmeric in olive oil until golden. The Parmesan cheese makes a creamy base for softened shallots and tender beans; then freshly torn basil leaves and lemon juice are stirred in at the end so they stay vibrant and fresh. Top with the beautifully toasted nuts, golden olive oil and a bit more Parmesan. Serve…

A comfort food classic. If you haven’t tried kale pesto before, get on with it. It’s a wintry delight, you can thank us later.

Quick and easy cannellini beans garnished with a drizzle of rosemary pesto and toasted pine nuts. I love a bowl of slow-cooked beans, but I wanted to make this recipe faster by using canned cannellini beans. Start to finish, this recipe takes less than 30 minutes and does not compromise on flavor!

This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner. Inspired by the flavors of red pesto, this recipe calls for simmering cannellini beans with staple ingredients like onion, garlic, crushed red pepper, tomato paste and heavy cream, as well as sun-dried tomatoes and salty Pecorino, until the results taste complex and rich. Top the beans with a lemony arugula salad that is peppered with fried bread crumbs for a dish that is crunchy…

This creamy pesto beans are full of antioxidants, fibre and protein packed! They come together so quickly and taste incredible and comforting!

The tangy, briny sharpness of vinegar, capers, and olives set against the sweetness of prunes creates a backdrop of big flavor for the tender beans and potatoes in this recipe.

This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner. Inspired by the flavors of red pesto, this recipe calls for simmering cannellini beans with staple ingredients like onion, garlic, crushed red pepper, tomato paste and heavy cream, as well as sun-dried tomatoes and salty Pecorino, until the results taste complex and rich. Top the beans with a lemony arugula salad that is peppered with fried bread crumbs for a dish that is crunchy…

These roasted beans are treated in much the same way as toasted gnocchi, and yield similar results: They’re nicely browned on the surface, then coated in an unctuous, lemony, buttery sauce. Make sure to have your pesto and warm brown-butter sauce ready to pour onto the beans right when they come out of the oven, so that the beans remain crispy and the sauce nice and loose. For a vegetarian version, you can swap out the anchovies for some briny capers and leave out the Parmesan. The whole…