Description
You can make these creamy pesto beans quickly for a satisfying vegetarian meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1/2 cup vegetable broth
- 1/3 cup prepared basil pesto
- 1/4 cup heavy cream or full-fat coconut milk
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the drained beans and vegetable broth to the skillet. Bring to a simmer.
- Reduce heat to low and stir in the pesto and cream. Cook for 3-4 minutes until warmed through and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil and optional Parmesan cheese.
Notes
- For a dairy-free version, use full-fat coconut milk instead of cream.
- You can use any white bean, such as great northern beans.
- This dish pairs well with crusty bread or over cooked pasta or rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg