Cranberry Beans with Parsley Pesto

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Cranberry Beans with Barley Pesto Recipe
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.
8 servings (serving size: about 3/4 cup)

Ingredients

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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

Preparation

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.

Created date

May 2010

Nutritional Information

Calories 193
Fat 7.1 g
Satfat 1.2 g
Monofat 4 g
Polyfat 1.6 g
Protein 9.5 g
Carbohydrate 24.3 g
Fiber 9.6 g
Cholesterol 1 mg
Iron 2.5 mg
Sodium 246 mg
Calcium 77 mg