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Yellow Eye Beans with Pesto

May 15, 2013
by Shannon Hepburn


So here’s another side for your holiday cookout.  This one is barely a recipe.  The dried beans get cooked and then you stir in a container of Joe’s Soups Pesto.  Here’s another shortcut – I didn’t soak the beans before I cooked them.  I typically do, but Greg reminded me that these beans are so fresh they don’t need that extra attention.  He’s right.

Beans with Pesto  
Author: Shannon Hepburn
Serves: 6-8
  1. Place the beans in a pot with 2 quarts of water, the onion, garlic and bay leaf. You may add salt to your boiling water if you like – some believe it makes the beans tough. I haven’t found that to be true, so I usually salt my bean water with a couple teaspoons. Bring to a gentle boil, reduce the heat to low, cover and simmer for about and hour and a half. Cook until the beans are soft – or your desired doneness. Before draining the beans reserve a little of the cooking liquid for thinning out the pesto. You can use a cup or mug for scooping out some bean broth from the pot. Drain the beans and put in a large bowl. In a smaller bowl empty about half the container of pesto and use a tablespoon or two of bean water to thin it out into a very thick liquid. This will make it much easier to stir evenly into the beans. Add as much pesto to the beans as you like. Toss together carefully, taste for salt and garnish with some torn basil leaves and a generous drizzle of olive oil.