Tuscan Beans with Cilantro Pesto


A signature dish of the Republic of Georgia until Italy added Pesto and made it their own.

Serves: 6


3/4 pound, Northern White Beans
2 small, yellow onions – coarsely chopped
6 cloves, garlic – minced
salt and pepper to taste


  1. Soak beans overnight or for six hours in just enough water to cover the beans
  2. Transfer with the soaking water to a soup pot or Dutch oven
  3. Add enough water to cover by 2 inches and bring to a simmer
  4. Skim off any foam, then add the onions and garlic
  5. Reduce the heat, cover and simmer one hour or until the beans are just about tender
  6. Add salt and pepper to taste and simmer another 30 minutes until the beans are tender but intact
  7. Drain
  8. Serve with generous dollop of Cilantro Pesto

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