Leonardo DaVinci once said that simplicity was the ultimate sophistication. If that's the case, then this recipe is sophisticated AF. It's a really easy, yet packs a flavorful punch.
To vegan-ize the recipe, simply replace butter with olive oil. If you can't find fresh unshelled cannellini beans, feel free to use regular 'ol green beans.
- 2 handfulls of white beans trimmed and cut in half
- 1 large clove of garlic
- 1 tbs. butter
- 1/4 cup of white wine
- 1 tbs. of fennel seeds
- pinch of sea salt and pepper
- 3/4 cups of chopped scallion
- 1/4 cup of chopped parsley
- 1/4 cup of chopped mint
- 1/4 cup of pistachios
- 1 tbs. lemon zest
- braised garlic from pan
- 1/2 cup of olive oil (or until the mixture resembles a slurry)
Clean the beans, trim the ends and cut them in half. Heat up the butter on a pan of med-high heat. Add the beans to the pan with some salt, pepper and fennel seed. After 5 mins of cooking, add the clove of garlic. After another 4 mins, add the white wine and let it reduce down. When the liquid has reduced to half, the beans are ready.
Meanwhile, chop all of the herbs, and add remaining ingredients to a food processor. Pulse the mixture until it resembles a liquidy paste.
Serve the beans with the herb mixture overtop + enjoy!