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Any beans will work in this stew-like sauce, if cannellini are not your game. I particularly love the nutty bravado of garbanzos (chickpeas) as well. Start preparing the sauce about 30 minutes before serving. This would also be delicious as a gnocchi sauce.
2 tablespoons Gefen Extra-Virgin Olive Oil
4 medium-size cloves garlic, finely chopped
1/2 cup shelled pistachio nuts, coarsely chopped
14 to 15 ounces Tuscanini Diced Tomatoes (including juices)
15 ounces white Tuscanini Cannellini Beans, drained and rinsed
8 ounces fresh baby spinach, thoroughly rinsed and dried
1 teaspoon coarse sea or Manischewitz Kosher Salt
1/2 teaspoon coarsely cracked black peppercorns
1/2 teaspoon crushed red pepper flakes
Heat the oil in a medium-size saucepan over medium heat. Once the oil appears to shimmer, stir-fry the garlic and pistachios until the garlic is lightly brown and the nuts are fragrant, one to two minutes.
Pour in the tomatoes, including the juices, and the beans. Stir once or twice. Bring the sauce to a boil, stirring occasionally. Pile in the spinach, cover the saucepan, and allow the greens to wilt in the rising steam, without stirring, about five minutes.
Stir in the salt, peppercorns, and red pepper flakes. Lower the heat to allow the sauce to simmer, uncovered, about 15 minutes.
Serve with gnocchi and freshly shredded Parmigiano-Reggiano cheese.
Makes about 3 cups
Excerpted from Smashed, Mashed, Boiled, and Baked—and Fried, Too! by Raghavan Iyer (Workman Publishing). Copyright © 2016. Photograph by Jenna Grunfeld for Kosher.com.
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