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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   
       
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