Brothy Pesto Beans

It’s finally the time of year, where a pot of brothy beans is on the stove each week! I love getting creative with how I flavor them using whatever seasonal produce and herbs are available. In late September, fresh basil is still at the Market, so into the pot it goes! And of course you gotta sop it all up with a hunk of Sweet McGee’s focaccia.

By Sarah Golibart Gorman

Ingredients

• Beans

  • 1 lb protein (I used ham, but you could use sausage, chicken, beef, or a plant-based protein)

  • 1 lb beans (you can use any light-colored bean, I used cannellini here)

  • 7 ½ cups water (I used a mixture of bone broth and water)

  • Pinch of red pepper flakes

  • 1 tablespoon salt

  • A few turns of freshly ground black pepper

• 1 bag kale

• Pesto (makes 1 pint)

  • 4 cups fresh basil leaves

  • 2/3 cup nuts (pine nuts, pecans, or walnuts, etc.

  • 2/3 cup grated parmesan cheese

  • 1 head of garlic

  • 2/3 cup olive oil (or more to get the blender moving)

  • ½ teaspoon salt

  • Freshly ground black pepper

• Market focaccia or other bread

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. I’m one of those people who cooks their beans from dry, so you’ll want to begin this process in the morning! I will not look down upon you if you use canned beans — sometimes there’s no time for long simmering crock pots! I intentionally carve out extra bean time in my life because the flavor and texture are worth it to me.

2. In a large pot, brown whatever protein your using for this recipe in a skillet or sautee pan with a bit of olive oil. Add all remaining bean ingredients and bring to a boil. Reduce to a simmer and cook for 7-8 hours, or until beans are creamy and tender.

3. If you’re using a crock pot, deglaze your skillet or pan with a bit of water and add all the crispy bits to the crock pot along with all the other ingredients. No flavor wasted! Cook on high for 7-8 hours.

4. Prepare pesto by adding all ingredients to a blender or food processor. Blend until creamy. Don’t blend for too long because the pesto gets warm, which turns the green-ness to brown-ness.

5. Just before you’re ready to serve the beans, stir in the chopped kale to wilt.

6. Ladle the beans into bowls, top with pesto, and serve with bread. Enjoy!