Butter Bean Recipes, Seasonal: SPRING, Vegetarian -
Warm Butter Beans with Ricotta, Lemon + Basil Pesto
Category
Butter Bean Recipes
Servings
2-3
Cook Time
15 minutes
Author:
Hannah Wilding
Butter Beans = Natures Gnocchi, and this time we're giving you a SPRING EDITION: creamy ricotta, sharp lemon + a fresh basil pesto
Recipe by Hannah Wilding (@hans.hungry) aka the newest member of the Bold Bean Co team!!
Ingredients
-
1 x 660g jar Queen Butter Beans
-
250g ricotta cheese (refrigerated)
-
1 large lemon (juice + zest)
- A large bunch of fresh basil
-
A handful of pine nuts
-
1 garlic clove
-
A good handful of grated parmesan cheese
-
3-4 tbsp Olive Oil
- Black pepper
Directions
Lightly toast the pine nuts in a dry pan over a medium heat.
Add the toasted pine nuts, fresh basil, wild garlic, garlic clove, grated parmesan cheese + a good glug of olive oil to a blender or food processor + blitz until you reach an oozy, puree-like consistency; you may need to add more oil to bind the mixture together.
Next, drain out about half of the liquid from the butter beans + pour the rest into a frying pan. Gently warm through over a low heat.
Spoon the beans onto your serving plate and dollop over the ricotta cheese. Drizzle over the pesto + a grating of about ½ lemon zest + a small squeeze of the juice. Finish with some cracked black pepper + an extra drizzle of olive oil.
Recipe Note
No panic if you can't get your hands on some wild garlic, simply add a whole garlic clove to the pesto mix + it'll still be just as DELISH
Amelia Christie-Miller
Hey Ethel! Thank you for this comment. Are you using our Organic White Beans? Often with these you may have to give them a wee rinse, but they still taste fabulous afterwards!
Ethel Shaw
Non of the ‘liquid’ actually drains from the jar. It is more like a gel between the beans. I don’t like rinsing them as I fear losing the best of the Flavour in the gel. Any ideas on how to do this recipe without the liquid?