Wednesday, June 29, 2016

Cannellini Beans With Basil-Jalapeño Pesto
Great For Your 4th Of July Picnic

Cannellini Beans are spiced up with this spicy vegan and gluten-free basil and jalapeño pesto!

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Now for today's recipe. This spicy cannellini bean dish is a great source of protein and fiber. Served warm or at room temperature, it makes a great dish for your summer picnic or BBQ. You can eat as is or, as we did for dinner last night, stir it into a half pound of steaming pasta.

Since I've got lots of basil in my garden, I always make extra pesto and then pop it in the freezer for later. This recipe makes an entire cup of pesto but the recipe only needs 1/2 cup. Use it later on pasta, baked potatoes, as a dip, etc. It freezes really well.

Basil and jalapeños from my garden
Pesto freezes well

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Cannellini Beans with Basil-Jalapeño Pesto
Vegan, Dairy Free, Gluten Free
[makes 8 servings of beans plus 1/2 cup of leftover pesto]

Food Processor, such as a Cuisinart

For the pesto
2 cloves garlic, peeled
2 jalapeños, sliced vertically (with or without seeds depending on level of heat desired)
2 cups packed fresh basil
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup raw walnuts
1/4 cup extra virgin olive oil
1/2 teaspoon salt, or to taste
2 tablespoons nutritional yeast
For the beans
2 cans cannellini beans, drained and rinsed
1 cup finely diced celery
1 1/2 cups halved cherry tomatoes

Make the pesto. Place the garlic and jalapeños through the chute of a running food processor with an S blade and process until it's minced.

Add the basil, lemon juice, lemon zest, walnuts, oil, salt, and nutritional yeast and process until well blended.

Mix 1/2 cup of the pesto with the cannelloni beans, celery, and cherry tomatoes. (Freeze or refrigerate the remaining pesto.) Serve as is or heat to the desired temperature. 

As an option, mix the bean mixture into a halve pound of steaming hot pasta and serve.

Per serving (without pasta): 176 calories, 5 g total fat, 0 g saturated fat, 0 mg cholesterol, 498 mg omega-3 and 1,973 mg omega-6 essential fatty acids, 9 g protein, 25 g carbohydrates, 6 g dietary fiber, and 90 mg sodium.

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