Cooked - Marcella Beans With Green Garlic And Parsley Pistou

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Home Pricing Community My Recipes

Marcella Beans With Green Garlic And Parsley Pistou

1.0

1 pound uncooked Marcella beans (can also use Cassoulet, Alubia Blanca, or basically any white bean...even Flageolet)

Any general aromatics you like for cooking the beans (1 piece kombu, 1 or 2 carrots, 1 or 2 stalks of celery, dark green trimmings from 2 leeks, 2 bay leaves)

1 or 2 Parmesan rinds

1 sprig fresh rosemary

4 to 5 sprigs fresh thyme

Olive oil

2 leeks, white and light green parts only, sliced in half lengthwise and washed thoroughly, then thinly sliced into half-circles

2 to 3 stalks green garlic, both white and green parts, thinly sliced

1 cup chopped parsley

Zest of ½ to 1 lemon

Salt

Freshly ground black pepper

In a big pot, combine the beans with aromatics, Parmesan rinds, rosemary, and thyme. Add water to cover by about 2 inches. Bring to a boil, then reduce the heat to low and simmer. Discard aromatics, Parm rinds, and herb sticks.
Salt the beans to taste and add black pepper.
In a saute pan, sweat the leeks and green garlic in olive oil and salt until melty-like.
Blitz the parsley, lemon zest, salt, black pepper, and olive oil in a food processor. Alternatively, chop and whisk together with olive oil.
Warm the beans, then stir in the melted leeks and green garlic with the pistou.
Serve with crusty bread and a green salad dressed with lemon-juice vinaigrette. Enjoy with Verdicchio or Nebbiolo.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🫘Bean Dish

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 113 weeks ago

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