Big white beans in pesto


By Dr. Ronald Hoffman

Look for the largest white beans (such as gigantes) you can find or, in a pinch, use cannellini (also known as white kidney beans). Health magazine dubbed beans one of their “top ten anticancer foods”-so make this dish often and qualify as a mangiafagioli, which means “bean-eater” in Tuscany, whence this dish originates.

Serves 10

12 ounces dried large white beans
5 large cloves garlic
4 tablespoons pesto, homemade of store-bought


1. Soak beans overnight in enough cold water to cover by 2 inches. Alternatively, place beans in a pot with water to cover; boil for 2 minutes and let sit, off heat, for 1 hour.
2. Drain beans and rinse in a colander. Place in a large pot with cold water to cover by 2 inches. Add 1 tablespoon kosher salt and 1/2 teaspoon whole black peppercorns.
3. Peel garlic. Chop all but 1/2 clove very finely. Add to beans. Bring to a boil a boil for 2 minutes. Lower heat to maintain a simmer. Cover pot and cook for 1 hour 45 minutes, or until beans are quite tender but still retain their shape. Drain beans in a colander, reserving 2 cups cooking liquid. Place beans and half of reserved cooking liquid in a bowl. Push remaining 1/2 clove garlic through a garlic press, and add it to beans: add pesto, salt and pepper to taste, and additional cooking liquid if necessary. Heat gently in a saucepan before serving. Serve immediately.

Recipe by Rozanne Gold. Healthy 1-2-3


Related Recipe

Facebook Twitter YouTube RSS Google Podcasts Apple Podcasts Spotify

Leave a question for Dr. Hoffman day or night.The doctor is (always) in!

Our virtual voicemail is open 24/7, so there's no need to wait to submit your questions for Dr. Hoffman. Leave a message, and you may hear your question featured on the Intelligent Medicine radio program!