• Ingredients: 30
  • Serves: 4

White beans with lemon and dill with olive oil, grated lemon peel, 15-ounce cans cannellini , drained, whipping cream, dried dillweed, fresh lemon juice.

Ingredients

For herb pesto

  • 1/3 cup pine nuts
  • 1/2 cup freshly grated Parmesan
  • 2 large garlic cloves
  • 1 1/2 cups packed fresh basil leaves
  • 1 1/2 cups packed fresh cilantro sprigs
  • 1 cup packed fresh flat-leafed parsley leaves
  • 1/4 cup fresh tarragon leaves
  • 2 tbsps. fresh lemon juice
  • 1 1/2 tsps. ground cumin
  • 1/4 cup olive oil

For beans and rice

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Heat oil in heavy large skillet over medium heat. Add lemon peel and stir until fragrant, about 1 minute.

    For this step you will need

  2. Step 2 Add beans, cream, dill and lemon juice. Cook until sauce thickens and coats beans, stirring occasionally, about 4 minutes.

    For this step you will need

Nutrition information

Calories 294 Carbohydrates 32 g (11%)
Fat 14 g (21%) Protein 12 g (24%)
Saturated Fat 6 g (32%) Sodium 642 mg (27%)
Polyunsaturated Fat 1 g Fiber 12 g (46%)
Monounsaturated Fat 6 g Cholesterol 33 mg (11%)