Warm French Cannellini Bean Salad with Pistou
Total Time: 00h 15m
Makes: 3 - 4 servings
I love simple and rustic French food. This warm bean salad is vegan but you are welcome to add some crispy bacon lardons. This can be eaten warm, room temperature, or it is just as delightful out of the fridge. Top it with a quick pistou, which is simply pesto minus the pine nuts. Serve it as a side dish or a vegetarian main with some crusty bread. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 2 15 ounce cans of cannellini beans rinsed/drained
- 2 tablespoons of Sutter Buttes lemon olive oil 1
- 2 tablespoons of plain olive oil
- 2 teaspoons of Frontier Co-op Herbs de Provence French Style seasoning
- Pinch of Frontier Co-op Fleur de Sel
- 1-2 shallots
- Couple of twists of fresh ground Frontier Co-op White Peppercorns
- Pistou
- 1 cup of loosely packed fresh basil leaves
- 1 medium garlic clove minced
- 1/4 teaspoons of Frontier Co-op Fleur de Sel
- 6 tablespoons of plain extra virgin olive oil
- Squeeze of 1/2 lemon
- *Optional crisply bacon lardons
Directions
- Heat up a tablespoon or so of olive oil in a skillet, slice a shallot or two and lightly caramelize in the olive oil.
- Once the shallot is caramelized add in the beans, lemon olive oil, Herbs de Provence, fleur de sel and fresh ground white peppercorns to taste and just warm through stirring gently to not break up the beans.
- Meanwhile using an immersion blender, regular blender, or mortar and pestle add all the pistou ingredients and blend. Pistou is a rustic and sometimes chunkier version of pesto minus the nuts. This does not have to be a smooth sauce.
- Top the warm beans with pistou and drizzle with some more lemon olive oil or sprinkle on some crispy bacon lardons.
