When the bulk of your diet relies on legumes and vegetables, you need a little bit of magic to add variety and bursts of flavor. Some weeks that is a pesto or a sauce. Salsa is what saves us most days. This week it is this whipped ricotta. A bit of lemon, parmesan and olive oil have made the blank slate that is ricotta into a wonderful base for simply-cooked Marcella beans with veggies. It’ll probably get smeared into sandwiches, too.
Recipe from Emily Nunn’s Heirloom Bean Diaries (a lovely little ebook from Rancho Gordo).
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