With football season well under way, it’s time for some tailgating and game hosting party recipes. First one up is a bean dish that works perfectly as a side for meat dishes or a vegetarian main dish.

This is a rustic bean stew in a deconstructed pesto sauce. It’s a one-pan meal that requires no blender and just a bit of slicing. The pine nuts used in this recipe are sizzled in olive oil with a bit of turmeric until golden. Parmesan cheese provides a creamy base for the softened shallots and tender beans. Freshly torn basil leaves and lemon juice are stirred into the beans at the very end so the basil stays vibrant and everything tastes exceptionally fresh. The beautifully toasted nuts, golden olive oil, and a bit more Parmesan top the beans for serving. Some crusty bread on the side is the perfect tool for sopping up the last of the delicious beans and sauce!

Pesto Beans

Pesto Beans (adapted from cooking.nytimes.com)  Total Time Required: 35 minutes, Prep Time: 10 minutes, Cook Time: 25 minutes, Yield: 4 servings

Ingredients:

• 8 tablespoons olive oil, divided
• 1/4 cup pine nuts
• 1/2 teaspoon ground turmeric
• salt and pepper
• 3 large shallots, sliced thinly (about 2 cups)
• 5 garlic cloves, sliced thinly
• 2 15.5-ounce cans cannellini beans, drained
• 1 cup vegetable stock
• 4 ounces (1 cup) finely grated Parmesan, plus more for serving
• 1-1/2 cups tightly packed basil leaves
• 1 lemon, cut into wedges, for serving
• crusty bread, for serving

Directions:

Heat 6 tablespoons of the olive oil over medium-low in a 12-inch skillet or small Dutch oven. Add the pine nuts and, when the oil starts sizzling, stir occasionally until the nuts are golden brown, about 5 minutes. Turn off the heat. Stir in the turmeric and season lightly with salt and pepper. Transfer the pine nuts and oil to a small bowl.

Sizzle the pine nuts in oil.

Heat the remaining 2 tablespoons of olive oil over medium-high in the same skillet. When warm, add the shallots and a pinch of salt. Cook, stirring until just softened, about 3 minutes.

Cook the shallots.

Stir in the garlic, and when sizzling (about 1 minute), stir in the beans and stock. Bring the mixture to a simmer then turn the heat down to low.

Add the garlic to the shallots . . .

. . . then the beans and stock.

In a few additions, sprinkle in the cheese, stirring vigorously to combine. When the cheese has melted into the broth and the mixture looks creamy, season to taste with salt and then turn off the heat. While the beans are still hot, tear or roughly chop the basil leaves and stir them into the beans.

Add the cheese in a few additions.

Serve hot, in bowls or on plates, drizzled with the sizzled nuts and oil, a squeeze of lemon juice, more black pepper, and some grated Parmesan.

Add in the basil and serve with the pine nuts and a squeeze of lemon.

Serve with some crusty bread on the side, if desired.

Serve the beans hot with some crusty bread, if desired.

As a side or a vegetarian main, these beans are perfect for the season!   ~Linda

Pesto Beans (adapted from cooking.nytimes.com)  Total Time Required: 35 minutes, Prep Time: 10 minutes, Cook Time: 25 minutes, Yield: 4 servings

Ingredients:

• 8 tablespoons olive oil, divided
• 1/4 cup pine nuts
• 1/2 teaspoon ground turmeric
• salt and pepper
• 3 large shallots, sliced thinly (about 2 cups)
• 5 garlic cloves, sliced thinly
• 2 15.5-ounce cans cannellini beans, drained
• 1 cup vegetable stock
• 4 ounces (1 cup) finely grated Parmesan, plus more for serving
• 1-1/2 cups tightly packed basil leaves
• 1 lemon, cut into wedges, for serving
• crusty bread, for serving

Directions:

Heat 6 tablespoons of the olive oil over medium-low in a 12-inch skillet or small Dutch oven. Add the pine nuts and, when the oil starts sizzling, stir occasionally until the nuts are golden brown, about 5 minutes. Turn off the heat. Stir in the turmeric and season lightly with salt and pepper. Transfer the pine nuts and oil to a small bowl.

Heat the remaining 2 tablespoons of olive oil over medium-high in the same skillet. When warm, add the shallots and a pinch of salt. Cook, stirring until just softened, about 3 minutes. Stir in the garlic, and when sizzling (about 1 minute), stir in the beans and stock. Bring the mixture to a simmer then turn the heat down to low.

In a few additions, sprinkle in the cheese, stirring vigorously to combine. When the cheese has melted into the broth and the mixture looks creamy, season to taste with salt and then turn off the heat. While the beans are still hot, tear or roughly chop the basil leaves and stir them into the beans.

Serve hot, in bowls or on plates, drizzled with the sizzled nuts and oil, a squeeze of lemon juice, more black pepper, and some grated Parmesan. Serve with some crusty bread on the side, if desired.