Brothy Coco Beans with Wild Garlic Pesto

Method

For the Beans

1. If using dried beans, soak overnight, drain, place in a large pot with plenty of water, bring to the boil and then simmer for 30-40 minutes until tender. After cooking, drain the beans (reserving some of the stock)
2. Meanwhile, fry your onion in a little olive oil for 5-6 minutes on a medium heat until soft and translucent.
3. Add in your cooked coco beans along with some of the stock. You want the beans to be saucy, with enough liquid to cover them. Simmer for a couple of minutes until it begins to thicken.
4. Stir in your wild garlic, squeeze of lemon and season to taste. Turn off heat.
5. Serve with a good drizzle of olive oil and your wild garlic pesto!
   

For the Pesto

1. In a food processor or blender, pulse the wild garlic and basil until fairly broken up.
2. Next add in your toasted pine nuts, nutritional yeast and salt until a little chunky.
3. Add in your lemon juice, and olive oil until the mixture comes together.
4. Keep adding olive oil a little at a time until you reach your desired texture — thick, spoonable, and vibrant.
5. Add salt and pepper to taste.
6. You can also make the pesto in a pestle and mortar if you want a more rustic feel!
7. Store: Transfer the pesto to a clean jar, top with a thin layer of olive oil to help preserve it, and store in the fridge for up to 1 week.