Bean pesto spread
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- Phillippa Cheifitz
- 6
- Easy
- 15 minutes, plus 1 hour or overnight to soak
- 3 hours
- Pierre Jourdaan Tranquille
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
Cooking Instructions
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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