Beans Al Limone
Loosely inspired by the beloved dish spaghetti al limone, this recipe (like its pasta counterpart) makes for a fancy-feeling meal in no time at all. In our version, creamy beans are bathed in a bright sauce bursting with lemon flavor, and topped with fresh ricotta and basil. You will want to have plenty of good crusty bread on hand to mop up every last drop.
Why This Works
What makes spaghetti al limone so beloved is its simplicity and brightness, pasta tossed with lemon, butter, and cheese, creating something that's both rich and refreshing. This bean version captures that same magic while bringing something different to the table. The creamy beans provide a more substantial base than pasta, soaking up that tangy lemon dressing while adding protein and fiber.
The combination is brilliant: creamy beans meet tart, fruity lemon dressing, cool ricotta adds richness, and fresh basil brings aromatic brightness. It feels elegant and sophisticated but comes together in literally minutes. It's the kind of dish that works equally well for a quick weeknight dinner or for serving to guests when you want to impress without stressing.
The Star: Southwest Gold Beans
Let's talk about Southwest Gold beans, beautiful golden-yellow heirloom beans with a subtle sweetness and incredibly creamy texture. These beans are native to the American Southwest and have been grown in the region for generations. They're medium-sized with a gorgeous butter-yellow color that looks stunning against the white ricotta and green basil.
What makes Southwest Gold beans perfect for this dish is their naturally creamy texture and mild, slightly sweet flavor. They become wonderfully tender when cooked, with a texture that's almost buttery. Their mild flavor allows the bright lemon dressing to shine while still contributing their own subtle sweetness. And their beautiful golden color makes the dish visually appealing, important for something this simple where every element shows.
When dressed with lemon and olive oil, these beans soak up the tangy dressing while maintaining their shape and creamy texture. Each bean becomes a little burst of lemony, creamy deliciousness.
About the Ingredients
This recipe is all about quality ingredients since there are so few of them. Use the best you can find:
Ricotta: Full-fat ricotta is essential. It should be creamy and mild, not grainy or too tangy. The ricotta gets mixed with olive oil and lemon zest, transforming it into a rich, aromatic topping that melts slightly into the warm beans.
Olive oil: Use a fruity, high-quality olive oil. This isn't the time for your cooking olive oil, you want something with flavor and character since it's one of the main components of the dressing. Look for an oil that's fruity and peppery, with good body.
Lemons: Fresh lemons are non-negotiable. You need both the zest and the juice, so choose lemons that are heavy for their size (which means they're juicy) and have bright, unblemished skin for zesting.
Basil: Fresh basil is essential for that aromatic quality. Tear it rather than chopping it, torn basil releases more of its oils and looks more rustic and appealing.
The Lemon Dressing
The dressing is simple, just olive oil and lemon juice whisked together with salt and pepper. But simplicity requires balance. You want enough lemon juice to make it bright and tangy without being puckering-sour. The olive oil should be fruity enough to stand up to the lemon's acidity. And proper seasoning with salt and pepper is crucial to make everything taste vibrant and alive.
When you toss the warm beans with this dressing, they absorb the flavors beautifully. The warmth of the beans also helps the olive oil become more fragrant and the lemon juice more aromatic.
The Ricotta Mixture
The ricotta gets its own treatment, mixed with olive oil and lemon zest, then seasoned with salt. This transforms plain ricotta into something special. The olive oil makes it silky and rich, the lemon zest adds brightness and aroma, and the salt brings out all the flavors.
When dolloped on top of the dressed beans, the ricotta provides cool, creamy contrast to the tangy beans. As you eat, it mingles with the lemon dressing, creating little pockets of richness throughout the dish.
Assembly
The beauty of this dish is in the presentation. You spoon the dressed beans onto plates with plenty of that lemony dressing. Then you add generous dollops of the lemon-zest ricotta. Fresh basil gets torn over the top, adding pops of green and that distinctive aromatic quality. A final drizzle of good olive oil adds richness and makes everything glisten. Flaky sea salt and freshly ground pepper provide the finishing touches.
The result is a dish that looks restaurant-worthy, creamy golden beans, white ricotta, bright green basil, all glistening with olive oil. And it tastes even better than it looks.
Serving
This is meant to be eaten with crusty bread, and we're not kidding about having plenty on hand. The lemony dressing pools on the plate, mixing with the ricotta and olive oil, and you absolutely need bread to soak up every last drop. That's half the pleasure of the dish.
Serve this as a light main course with a simple green salad on the side, or as a substantial appetizer before a larger meal. It's also wonderful as part of a vegetarian feast alongside other vegetable dishes.
A Meal in Minutes
What makes this recipe so valuable is how quickly it comes together. If you have cooked beans on hand (or use canned beans in a pinch), you can have this on the table in literally 10 minutes. It's faster than ordering takeout and infinitely more satisfying.
It's the kind of recipe that proves simple food, done well with good ingredients, can be extraordinary. You don't need complicated techniques or long ingredient lists. You just need quality beans, good olive oil, fresh lemons, and a little ricotta.
Make It Your Own
While this recipe is perfect as written, it's also wonderfully adaptable. Try it with different beans, Mayocoba or Alubia would both be excellent. Add some garlic to the dressing if you like. Swap the basil for mint or parsley. Top it with toasted pine nuts or a sprinkle of Parmesan.
But honestly, the original version is hard to beat. Sometimes simplicity is perfection.
Related Recipes
The Heirloom Bean + Grain club
Learn More
Get impossible to find beans and grains shipped direct to your doorstep each month from small family farms.
Support small family farms
Shop Now
We support small, family owned farms across the nation. Did you know that farmers only make an average of 10 cents on every dollar you spend at the supermarket? Working directly with farms and not middle men ensures that more money goes back to the people actually growning your food.