Shell Beans With Mushroom and Parsley Pesto

• 3 slices bread, optional
• 1/4 cup olive oil, optional
• 1 1/2 pounds cranberry beans (or other fresh beans) in their shells
• 1 head plus 2 cloves garlic
• 3 leaves sage
• Freshly ground black pepper
• Salt
• 1 cup (packed) fresh parsley leaves
• 6 ounces (about 4 slices) bacon, cut into small pieces
• 10 to 12 ounces crimini mushrooms, thinly sliced

1. For garnish (optional), tear bread into pieces about 1 inch or less in size.
2. Heat olive oil in a skillet over medium heat, and add bread.
3. Saute until crisp and toasted, then transfer to a plate and set aside.
4. Shell beans.
5. Cut head of garlic in half crosswise.
6. Bring a large pot of water to a boil, and add halved garlic head, 2 sage leaves and pepper to taste.
7. Add beans and cook until tender, about 30 minutes, then drain and season with salt to taste.
8. While beans cook, mince remaining 2 cloves garlic on a cutting board.
9. Add parsley leaves and 1/2 teaspoon salt.
10. Continue to mince to form a paste.
11. Mince remaining sage leaf and add to parsley paste; set aside.
12. Place bacon in a skillet and saute over low heat until fat is rendered and bacon is crisp.
13. Using a slotted spoon, transfer bacon to a plate lined with paper towels.
14. Spoon off all but 2 tablespoons fat.
15. Raise heat to medium-high and add mushrooms and a sprinkling of salt.
16. Saute until mushrooms are starting to turn brown and crisp.
17. Add drained beans and bacon, and toss together over low heat until blended.
18. Remove from heat and stir in parsley pesto.
19. If desired, garnish with toasted bread pieces, mixing in lightly.
20. Serve hot.

bread, olive oil, cranberry beans, head plus, sage, freshly ground black pepper, salt, parsley, bacon, crimini mushrooms

Taken from cooking.nytimes.com/recipes/8941 (may not work)