This simple dish can be made with any bean and any pesto. It’s a perfect option for nextover planning: make a big pot of beans for multiple meals and use leftover pesto from another dinner.
- 2 quarts water
- 4 cups shelled, fresh cranberry beans (about 2¼ lbs. unshelled beans)
- 1 tsp. salt
- 1¼ cups chopped, seeded, plum tomatoes (about 2 large)
- ½ cup finely chopped red onion
- ¾ cup fresh parsley leaves
- ½ cup fresh basil leaves
- 2 Tbsp. grated fresh Parmesan cheese
- 2 Tbsp. chopped walnuts, toasted
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. water
- 1 Tbsp. fresh lemon juice
- ½ tsp. salt
- ⅛ tsp. freshly ground black pepper
- 1 garlic clove
- Bring 2 quarts water to a boil in a large saucepan; stir in cranberry beans and 1 teaspoon salt. Reduce heat, and simmer, uncovered, until beans are tender (40 minutes).
- Drain beans; place in a large bowl. Stir in tomatoes and onion.
- 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.
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1.5g||8%|
|Trans Fat 0g|
|Polyunsaturated Fat 2g|
|Monounsaturated Fat 4g|
|Total Carbohydrate 62g||23%|
|Dietary Fiber 25g||89%|
|Total Sugars 1g|
|Includes 0g Added Sugars||0%|
|Sugar Alcohol 0g|
|Other Carbohydrate 1g|
|Vitamin D 0mcg||0%|
|Vitamin A 44.7mcg||6%|
|Vitamin C 13.1mg||15%|
|Vitamin E 1.2mg||6%|
|Vitamin K 108.5mcg||90%|
|Vitamin B6 0.4mg||25%|
|Vitamin B12 0mcg||0%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Water, Cranberry Beans, Tomatoes, Red Onion, Parsley, Olive Oil, Basil, Lemon Juice, Walnuts, Parmesan Cheese ((pasteurized Part-skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Cellulose Powder Added To Prevent Caking, Potassium Sorbate To Protect Flavor), Salt, Garlic, Black Pepper.