Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories563.4 kcal (28%)
Total Fat45.4 g (65%)
Carbs27.9 g (11%)
Sugars2.9 g (3%)
Protein13.8 g (28%)
Sodium301.6 mg (15%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Beans
200gdried cannellini beans
picked over, soaked overnight, and drained
6 clovesgarlic
smashed
3 Tbspextra-virgin olive oil
1bay leaf
fine sea salt
Aïllade
Instructions
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.
Aïllade
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.
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