Cranberry Beans with Parsley Pesto

Cranberry Beans with Barley Pesto Recipe
Photo: Gentl & Hyers; Styling: Kendra Smoot
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.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

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

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

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.

Note:

David Bonom,

June 2010
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