In Italian, this dish is known as Fagioli Bianchi con Pesto e Porri, White Beans with Pesto and Leeks, and it’s wonderfully versatile. You can serve it warm as a tasty side or enjoy it at room temperature as a bright, satisfying salad. I’ve always loved the gentle, creamy flavor of white beans, and Italy offers so many beautiful varieties to choose from. Rosara round beans are a personal favorite for their tender texture, though classic cannellini beans work beautifully too. Perfectly paired with Grilled Pork Tenderloin or Lamb Loin Chops, magnifico!
It’s simple, rustic, and full of character, the kind of dish that proves how delicious humble ingredients can be when treated with a little care.
Ingredients
- 1 tbsp olive oil
- 1 leek white and light green parts rinsed, cut in half and sliced into 1" pieces
- 2 cloves thinly sliced garlic
- 1/4 cup chicken stock
- 15 oz can cannellini beans rinsed and strained
- 2-3 tbsp pesto
- 1 tbsp olive oil
- kosher salt and freshly ground black pepper
- grated parmesan cheese optional
Instructions
- Rinse and clean 1 leek white and light green parts and cut lenghthwise and then into 1" pieces.
- Heat 1 tbsp olive oil in a small skillet over medium high heat and add the leek plus 2 cloves thinly sliced garlic and stir to combine. Cover with a lid and sauté until the vegetables are soft, about 4-5 minutes.
- Add 1/4 cup chicken stock stir to combine, reduce heat to medium and cover with a lid. cook for about 10 minutes or until the leeks and garlic are soft.
- Add a 15 oz can cannellini beans and season with kosher salt and freshly ground black pepper. Stir to combine. Gently simmer for 5-10 minutes until the flavors have blended.
- Gently fold in 2-3 tbsp pesto and drizzle with 1 tbsp olive oil.
- Serve with grated parmesan cheese and add a generous grinding of fresh black pepper.
