Peppler uses pistachios in her garlic, which she lets make in a food processor, and she folds them into cooked cannellini beans. You know I had to try it, and I was anything but disappointed. The garlic – essentially nut butter with garlic – turns simple white beans into something so rich, creamy, and greedy that my mind began to race with ideas on how to use them. Every day they seemed to taste better than before, as the beans absorbed more of the flavor of the illade. I ate it hot on rice, coated a tortilla with flour and put it on a bed of young shoots from the garden. But it was pretty hard to beat my final choice: stacked on rustic toast with arugula leaves for a peppery contrast.