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Chili Smith White Bean Pesto

Ingredients:

  • 1/4 cup pine nuts
  • 2 cups mixed power greens: (kale, spinach, chard)
  • 1/2 cup packed basil leaves, plus a small sprig for serving
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 cup nutritional yeast
  • 1 1/2 cups Chili Smith White Eye Heirloom beans, cooked
  • 1 – 16 oz. bag Chili Smith Ancient Agro pasta, cooked

Directions

Put the pine nuts into a small skillet and place over medium heat. Cook, stirring often, until the nuts are toasted – about 5 minutes. Remove from heat and cool completely.

Add the pine nuts, power greens, basil, and garlic to the food processor and pulse until finely chopped.

Add the lemon juice and nutritional yeast, and process until well combined.

Add the Chili Smith White Eye Heirloom beans and blend until smooth, scraping down the sides of the bowl as needed.

Toss with Chili Smith cooked pasta.

Here is how I cooked the pasta in the Instant Pot:

1 lb Chili Smith Ancient Agro pasta
4 – 5 cups water

Instructions

Put pasta and water in the Instant Pot. Close the Instant Pot lid and set the valve to Sealing position. Press the “Manual” button and set the time to 1 minute. When it finishes cooking, let the Instant Pot naturally release the steam for 5 minutes, then quick release the remaining steam. I placed a kitchen towel over the vent.

Black-And-White Summer Bean Salad Chili Smith – Adopted from Weight Watchers

Ingredients:

  • 1 cup white beans – fully cooked They suggest canned, we think ours are more flavorful and nutritious Use Hutterite, White Eye, Rice Bean, Runner Cannellini.
  • 1 cup black beans Black Valentine, Sunset Runner, maybe Hidatsa Red. Think about color and texture along with flavor. Black Calypso, Good Mother Stallard, CHRISTMAS LIMA, and several other Chili Smith heirloom beans will make this formula tasty and beautiful! We did this one with Hidatsa Red, Rice bean and Black Valentine for an almost Red, White and Blue celebration!
  • 1 large tomato, diced – preferably fresh from your garden, or a good neighbor!
  • 1 small onion, diced
  • 1 medium celery rib, diced
  • 2 Tbsp white or red wine vinegar
  • 3 Tbsp minced fresh Italian parsley or basil
  • Salt and Pepper – to taste

Method:

  1. Cook, drain and chill beans
  2. In a large bowl, combine beans, tomato, onion and celery. Gently stir in vinegar and sprinkle with parsley or basil; season to taste with salt and pepper.
Serves 4 – Yields 1 cup salad per serving