Creamy and crunchy, slightly sweet with a hint of Lambrusco red wine vinegar for acidity, this balanced recipe is sure to be a crowd favorite.
French Beans Aïllade
Beans with Pistachio Aïllade
Adapted from Á Table by Rebekah Peppler
4-6
15 minutes
Side Dish
Aïllade is a simple sauce from the Languedoc region of southern France. It’s made by mixing together garlic, nuts, wine, and zest. Rebekah used this sauce over creamy beans, but it can be used on anything from pasta, veggies, or pork. This should be made right before serving to keep the nuts crunchy. If there’s left overs, spoon them over fresh arugula, add 1/4 chopped avocado, and drizzle a little Meyer Lemon Extra Virgin Olive & and Lambrusco Red Wine Vinegar over the top. Perfect lunchtime salad to keep you going all day.
Ingredients
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1 15oz cans cannellini beans
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1/2 cup + 2 TBS shelled unsalted pistachios
1/2 tsp fine sea salt (adjust as necessary if using salted pistachios)
3 TBS Lambrusco Red Wine Vinegar
6 TBS Garlic Infused Olive Oil
Zest of 1 lemon
Directions
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Rinse thoroughly and drain the beans. Place in a mixing bowl and set aside.
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Place 1 cup pistachios and salt in a food processor. Pulse the pistachios until they are in small pieces. Add the Lambrusco and lemon zest, pulse until just mixed. With the food processor running, slowly pour in the Garlic Olive Oil until combined.
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In a mixing bowl, add the beans and aïllade and toss to coat. Transfer to a serving bowl. Sprinkle the 2 TBS pistachios over top. Serve and enjoy!
1 comment
This sounds wonderful. We’re coming to see you today.