300g beans, soaked overnight in cold water (Ben uses Borlotti)
Stock ingredients: e.g. 1 shallot, halved, 1 roughly chopped carrot, a stick of celery, a crushed clove of garlic + a bay leaf.
Directions
If using dried beans, skip to the instructions at the bottom of this recipe. If using jarred beans, start the recipe below.
Finely dice the shallot, carrot, celery + garlic. Cover the bottom of a sauté pan with olive oil + set over a medium high heat. Add your diced vegetables along with the rosemary + thyme and sweat for 20-30 minutes until soft and sweet.
Add the white wine to the diced veg + reduce by half, then add the veg stock.
Add your beans to the pan with the diced veg, white wine + stock.Cook all together for 5-10 minutes, stirring through the raw courgette at the end. Add a splash of sherry vinegar + some black pepper. Have a taste + adjust the seasoning if necessary.
5. To make the pesto, add the wild garlic, a big pinch of salt + olive oil to a pestle + mortar + pound until smooth. Add the pine nuts + crush into the pesto. Finish by mixing in the grated parmesan.
Serve your beans in warm bowls + stir in a spoonful of pesto.
If using dried beans
Add the drained, soaked beans to a saucepan along with a halved whole shallot, a roughly chopped carrot, Cover with cold water and bring to a simmer. Cook for around 45 minutes until tender.
HUGE thanks to the legend that is Ben, aka @dinnerbyben, who let us share this #beanspo on our website for all you champs to enjoy.
Ben is a chef (currently working at Orasay in Notting Hill) who also does a bit of food writing + recipe development. His food is seasonal - FRESH + right up our street. Check out this recipe he did featuring Borlotti Beans (but you can use any white bean).
