onions Archives

Lentil recipes

Lentil terrine with sprouts

5 minutes, plus setting time

Bean pesto spread

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus 1 hour or overnight to soak

Cooking Time 3 hours

Ingredients

Olive oil, for drizzling
Pine nuts, toasted, to garnish

For the cooked haricot beans:

500 g dried haricot beans, plus extra for serving
A few sprigs rosemary
6–8 cloves garlic
1 or 2 bay leaves
A few slices of onion
A few sprigs of celery
Peppercorns
Sea salt

For the spread:

½ cup olive oil
1 cup grated Italian Parmesan
2 cloves garlic, crushed
A handful of basil leaves, torn
Sea salt and freshly ground black pepper, to taste

Method

To make the cooked haricot beans:
Soak the beans overnight or place them in saucepan over a medium to high heat and bring to a rolling boil, then turn off the heat and leave covered for an hour.
Drain, then cover with fresh water and again bring to a boil. Boil vigorously for 5 to 10 minutes, then add the rest of the ingredients except the salt. Reduce the heat, cover and cook for an hour, or until tender.
Season to taste with salt.
To make the spread:
Blend 2 cups of the strained haricot beans with the remaining spread ingredients.
Turn into a serving dish and smooth the top. Sprinkle with a few more spoonfuls of the cooked beans and toasted pine nuts and drizzle with olive oil.

TASTE’s take:
Serve this delicious spread on slices of oven-toasted ciabatta or use as a dip for fennel wedges and thick strips of sweet pepper or grissini.

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Bean pesto spread

Bean pesto spread

Ingredients

Method