Beans with Pistachio Aïllade

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

In a lg saucepan over med-high heat, combine drained beans, garlic, oil, bay leaf, and 6 cups water. Bring to a boil, lower heat, season with salt, and simmer until beans are tender but skins are still intact, about 1 hr.

Step 2

In a lg. skillet, over med heat, add pistachios and cook, tossing, until just warmed through, about 3 min. Remove and reserve 2 Tbsp.

Step 3

Place garlic cloves in food processor and pulse until roughly chopped. Add 1 cup (140 g) pistachios and salt and pulse, scraping sides of processor, until finely ground. Add the rosé and lemon zest and pulse just to combine. With processor running, slowly pour in oil until it's all combined. Season with salt.

Step 4

Transfer beans to a serving bowl. Add the aïllade and toss to coat. If the mixture looks dry, add a little of the bean cooking liquid. Sprinkle with reserved pistachios.