Pesto Cannellini Bean Salad Recipe
This Pesto Cannellini Bean Salad brings some much-needed relief to the barbecue table. And if you’re laughing, we love you. Just like we love this bean salad. It’s like a blast from James Brown’s horn section on “Living in America”. It’ll really knock the wind outta ya.
PREP TIME
15 mins
COOK TIME
1 hr 30 mins
SERVINGS
8-10
Ingredients
- 1 lb dry cannellini beans
- 1/3 cup olive oil
- 1 small onion, diced
- 6 garlic cloves, smashed
- 6 cups water
- 1 cup chicken bone broth
- 1 Tbsp salt (less if using canned beans)
- 1/2 Tbsp pepper
- 1 lemon, juiced
- 2 Tbsp basil pesto
- 1 US dry pint grape tomatoes, quartered
- 1/2 cup freshly grated Parmesan
- Fresh basil leaves, for garnish
COOKING INSTRUCTIONS:
Pesto Cannellini Bean Salad
- In a large bowl, completely cover beans with water—at least 2” of water above the beans. Soak beans overnight.
- In a Dutch oven or pot, add olive oil over medium-high heat. Add onions and garlic and cook until onions are translucent and just beginning to brown.
- Add drained beans to the pot, followed by water, chicken broth, salt, pepper, and herb bundle. Liquid should cover beans by about 3”. Bring to a boil then reduce to a simmer. Cover pot and allow to simmer for 1.5-2 hours or until desired tenderness. Check pot occasionally and add more liquid if need be.
- Once beans are cooked and have reached desired tenderness, strain from liquid and add to a covered container and refrigerate for 1 hour.
- In a small bowl, mix together lemon juice and pesto until well-combined.
- Remove beans from fridge. Add tomatoes and parmesan to beans. Drizzle pesto sauce over bean mixture, then gently stir to coat. Serve immediately garnished with fresh basil leaves.
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