Beans with Pistachio Aïllade
Recipe adapted from Á Table by Rebekah Peppler

Beans

1 15oz cans cannellini beans

Aïllade

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

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. And for the wine pairing, I love a dry, chilled Rosé with anything pistachio. A Rosé from Bandol region or a Rosado from Spain. Not a Rosé fan? Go for a White Bordeaux from France. 

Preparation:

Rinse and drain cannellini beans. 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. 

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!