Beans Primavera

Your New Bean Recipe For All Things Spring

Hello, there are a number of new subscribers here, welcome! If you are one of them, you can click here for some more information about me and this newsletter. I’m so happy you’re here. For the rest of you… 

Please forgive my absence. Chad and I were stuck down with the grippe as soon as we returned from the UK and this past week was feverish and foggy. I hope today’s newsletter will earn my keep.

Asparagus was already on menus in early spring in Europe where, as many of you know, I’ve was for the last six weeks. It was very exciting to return home to a whole new asparagus season here in the Hudson Valley where it has just started. I have not yet tired of this snappy, vibrant stalk that makes a brief appearance in these parts. And, I hope you haven’t either. It is a wonderfully versatile vegetable that works well, steamed, sautéed, grilled and roasted. 

For the purposes of this week’s recipe, I’ve gently sautéed it with some spring peas and scallions in butter for a lovely new recipe I’m calling Beans Primavera. In Italian, primavera, translates to spring, which we are certainly now in the midst of albeit a very rainy one here in Hudson.  In lieu of traditional pasta, which I read this week may have been created in Nova Scotia (?!), I've chosen beautifully plump gigante or butter beans in its place. I’m confident you’re going to go cuckoo for these beans. I did!

But first!

A Reminder! 

I’ll be at Little King this Friday, May 5 chatting with the lovely Natasha Pickowicz about her new book More Than Cake. I spent a lot of time in bed this week and specifically with this book. It made me want to bake and Natasha’s writing is beautiful. Tickets are available here! 

A New Book!

The Joy of Oysters by Nils Bernstein 

“Do you know Nils Bernstein?” is an often heard phrase uttered in my industry and I’m proud to call him a dear friend. Nils worked in music PR for years representing artists such as Cat Power, Pavement and numerous others notable artists. He is now the food editor at Wine Enthusiast and writes about wine and travel. Nils is based in Mexico City (his recommendation list is legendary) and his first solo book The Joy of Oysters comes out next week! Chock full of fun facts, inventive recipes and great storytelling this book is truly “a joy!” Grab yourself one!

A Substack I Can’t Enough Of!

Jillian Hess’ incredible newsletter Noted is enthralling.

“I’ve been researching and writing about notebooks and note-taking for the past two decades. Now, I’m excited to share the most interesting, inspiring, and unique notes with you.”

Each week she profiles an artist, writer, musician, etc. and their notebooks and/or note taking style. Her recent one on Beatrix Potter was simply gorgeous.

Beans Primavera

What the Roasted Tomato and White Bean Stew ($ pay wall) did for winter, Beans Primavera will do for spring. Feel free to swap or add in any spring vegetables you’d like - favas would be lovely. A few fist-fulls of pea shoots thrown in at the end to wilt would also be a nice addition. I served this alongside room temperature fried chicken, it would also go beautifully with a piece of roasted fish. You could also make it a main course served with a green salad and toasted bread. This dish calls for a crisp glass of white wine and to be eaten al fresco on a sunny, breezy day.

Yield: Serves 2 people as a main and 4 people as a side

Time: 20 mins

INGREDIENTS 

2 tablespoons butter

2 tablespoons olive oil, plus more for drizzling

3 large scallions, white and light green parts only, thinly sliced (save 2 tablespoons thinly sliced dark green parts for garnish)

1 bunch slender asparagus, woody ends snapped and discarded, and then cut into ¼ inch pieces on the bias

1 cup freshly shelled or frozen peas (if you’re using frozen, they do not need to be defrosted) 

1 clove garlic, grated 

Kosher salad and freshly ground black pepper

2 (15-ounce) cans white beans (such as butter or cannellini), drained 

½ cup dry white wine, vegetable stock or water 

2 tablespoons mint, torn

1 tablespoon lemon zest 

Flaky salt for serving 

METHOD

Melt the butter and heat the olive oil in a large (12-inch), deep skillet or Dutch oven over medium-low heat. Add the scallions and cook, stirring occasionally, until softened and translucent, 2 to 3 minutes. Stir in the asparagus and the peas and cook for 1 to 2 minutes more. Turn heat to medium and add in the wine, cook until reduced by half, about 2 minutes more. Season with salt and pepper. 

Add in the beans and stir until well combined with the vegetables and warmed through. Stir in the garlic and season with salt and turn off the heat.

Add the lemon zest and half the scallions greens and mint. Taste and adjust seasoning with salt as needed. 

Transfer to a large plate or platter and top with remaining herbs and drizzle with more olive oil if desired. Finish with a few pinches of flaky salt. 

To make this recipe vegan, simply double the olive oil and omit the butter.

Beans Primavera (1)

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Have a good rest of your Sunday, and I’ll see you soon.

With love,

Colu