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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pesto Beans
 Categories: Beans, Nuts. veget, Cheese, Herbs
      Yield: 4 servings
 
      8 tb Olive oil
    1/4 c  Pine nuts or sliced almonds
    1/2 ts Ground turmeric
           Salt & pepper
      3 lg Shallots, sliced thin
           - (about 2 cups)
      5 cl Garlic; sliced thin
     31 oz (2 cans) cannellini beans or
           - other creamy white beans;
           - drained
      1 c  Vegetable or chicken stock
      1 c  Fine grated Parmesan (4 oz);
           - plus more to serve
  1 1/2 c  Tightly packed basil leaves;
           - preferably Genovese
      1    Lemon, cut into wedges, to
           - serve
 
  Heat 6 tablespoons of the olive oil over medium-low in a
  12" skillet or small Dutch oven. Add the pine nuts and,
  when the oil starts sizzling, stir occasionally until
  golden brown, about 5 minutes; turn off heat. Stir in
  the turmeric and season lightly with salt and pepper.
  Transfer to a small serving bowl.
  
  Heat the remaining 2 tablespoons of olive oil over
  medium-high in the same skillet. When warm, add the
  shallots and a pinch of salt. Cook, stirring until just
  softened, about 3 minutes. Stir in the garlic, and when
  sizzling (about 1 minute), stir in the beans and stock.
  Bring to a simmer then turn heat down to low.
  
  In a few additions, sprinkle in the cheese, stirring
  vigorously to combine. When the cheese has melted into
  the broth and the mixture looks creamy, season to taste
  with salt and then turn off the heat. While the beans
  are still hot, tear the basil leaves (or roughly chop,
  if you prefer) and stir into the beans.
  
  Serve hot, in bowls or on plates, drizzled with the
  sizzled nut oil, a squeeze of lemon juice and more black
  pepper and grated Parmesan, if desired.
  
  By: Christian Reynoso
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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