Entertaining Side Italian

Purgatory beans with pesto and zucchini

Name: Purgatory beans with pesto and zucchini recipe
Yield: 8
Cuisine: /italian
Ingredients: 500g dried purgatory beans (from Italian and specialty grocers; substitute cannellini or navy beans, see note); 1 medium carrot, roughly chopped; 3 garlic cloves; 1 small onion, cut into wedges; 1 bay leaf; 40.00 ml extra virgin olive oil; 3 medium zucchini, thinly sliced; Basil leaves, to serve; 2 bunches basil, roughly chopped; 80g pine nut; 50g parmesan; 80ml olive oil; 60ml lemon juice; 1 garlic clove

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by delicious. team

delicious. team

Jan 20, 2025

"I first tried these beans, or should I say didn’t try these beans, at a lunch on a friend’s vineyard in Lazio. You see, purgatory beans can take several hours to cook on the stove, so timing really is key! Sadly we had to skip the beans that day. The next time (or should I say the first time) I ate them, I knew I’d be experimenting with them more. I love a white bean dish and this one really delivers! A generous, saucy green pesto is what you’re looking for here to fold through the beans, so don’t skimp on the pesto! If you can’t find purgatory beans, cannellini beans or navy beans can be substituted." - Annie Conley

Recipe note: Begin this recipe a day ahead.

This recipe is by Annie Conley

500g dried purgatory beans (from Italian and specialty grocers; substitute cannellini or navy beans, see note)
1 medium carrot, roughly chopped
3 garlic cloves
1 small onion, cut into wedges
1 bay leaf
2 tbs extra virgin olive oil
3 medium zucchini, thinly sliced
Basil leaves, to serve

Pesto

2 bunches basil, roughly chopped
1/2 cup (80g) pine nuts, toasted
2/3 cup (50g) finely grated Parmigiano Reggiano or parmesan
1/3 cup (80ml) extra virgin olive oil
1/4 cup (60ml) lemon juice
1 garlic clove

Method

1.

Soak beans in at least 2.5L water overnight. Drain beans and place in a large saucepan with 3L water, the carrot, garlic, onion and bay leaf. Bring to the boil over high heat, reduce heat to low and simmer, skimming the top occasionally, for 1 hour 45 minutes or until beans are just tender. When tender, add salt to taste (see note) and allow to cool in water. Drain, discard onion, carrot, garlic and bay leaf and transfer beans to a large bowl.
2.

To make pesto, place all ingredients in a blender, season and whiz until smooth.
3.

Heat 1 tbs oil in a large frypan over high heat. Add half the zucchini and cook, turning and tossing occasionally, for 2-3 minutes, until lightly golden and cooked but still with some crunch. Set aside and repeat with remaining 1 tbs oil and zucchini. Season to taste.
4.

To serve, add pesto and most of the zucchini to the beans and toss to combine. Transfer to a serving plate and top with remaining zucchini. Scatter with basil.