• 1 can pinto beans, 16 oz, drained and rinsed
  • 1 1/2 cup basil leaves, finely chopped
  • 2 anchovy filets, rinsed and finely chopped
  • 1 tsp dijon mustard
  • 1 1/2 garlic cloves finely chopped
  • 1/4 cup olive oil + 2 tbsp
  • Salt and freshly ground black pepper
  • 2/3 cups chicken stock
  • 3 tbsp shredded parmesan
  • 1 large ball mozzarella, chopped


  1. Make a sauce by combining the basil, anchovies, dijon mustard, garlic, 1/4 cup olive oil, salt and pepper to taste.
  2. Add the beans to a sauce pan with the chicken stock and 2 tbsp olive oil. Bring to a simmer and then add 1/2 of the sauce from step 1.
  3. Cook until liquid thickens and beans are heated through, about 2 minutes.
  4. Add the rest of the sauce, the parmesan and the mozzarella and stir to blend together.

See note #2 below to make this even better.


  1. This was based on a Wall Street Journal recipe “Borlotti Beans with Mozzarella and Salsa Verde”.
  2. To make this even more delicious, serve it in a bowl with bits of Momofuku Ssam Pork added.