Beans al limone
Loosely inspired by the beloved dish spaghetti al limone, this recipe (like its pasta counterpart) makes for a fancy-feeling meal in no time at all. In our version, creamy beans are bathed in a bright sauce bursting with lemon flavor, and topped with fresh ricotta and basil. You will want to have plenty of good crusty bread on hand to mop up every last drop.
Which beans to use? A mild, creamy bean like Southwest Gold or Alubia. Take 'em from dried to cooked with our guide!
- ¾-lb cooked beans, strained
- 1 cup full fat ricotta
- ¼ cup fruity olive oil (plus more for serving)
- Zest and juice from 2 lemons
- Salt and freshly ground pepper
- To serve: Torn basil (generous amount), fruity olive oil, flaky sea salt, freshly ground pepper, crusty bread
In a small bowl, combine ricotta, 2 tbsp olive oil, and zest. Stir to combine and season with salt.
In a large bowl, whisk remaining 2 tbsp olive oil and lemon juice. Season with salt and pepper. Add beans and toss gently to combine.
To serve, spoon beans onto plates with plenty of dressing. Top with dollops of ricotta, torn basil, olive oil, flaky salt, and pepper. Serve with crusty bread.