If I had to choose grains or beans, I would be in the bean camp. They are so creamy and delicious! Oftentimes when I see a yummy pasta dish I will replace the pasta with beans. That’s what I did with this recipe and you can totally do it, too.
I do realize that beans and grains together are also pretty dreamy; I could not stop eating this dish straight out of the pan. But if I had to choose on or the other…beans would win. This says a lot since I grew up eating pasta by the pound!
I was inspired to make this Asparagus and White Bean saute while perusing my neighborhood Whole Foods. They have a bulk dried bean bar and I can’t seem to walk by it without bringing home a new variety. I usually take a picture of the label so I remember what I bought when I get home. I haven’t made the “Tongues of Fire” beans yet but they are next in the rotation. The beans I used in my Asparagus and White Bean recipe are called white runner beans. They are an off-white colored bean with a delicious creamy flavor. I was inspired by the fact that they turned bright white when soaked. They are very similar to a lima bean but but are a little bigger and creamier.
This dish was so simple to whip up! I just sauteed the veggies with the beans and then tossed them with the cilantro pesto. I hope you will experiment with dried beans this summer!