Creamy Pesto Beans — Quick, Cozy, One-Pan Recipe

These creamy pesto beans combine tender cannellini, parmesan, and fresh basil pesto for a 20 minute, one-skillet meal that's packed with flavor.

I can’t get enough of these creamy pesto beans. They’re buttery soft, rich with parmesan, and brightened with vibrant pesto. We simmer white beans with sweet onion, garlic, and fruity olive oil, fold in parmesan and a squeeze of lemon, then finish with generous spoonfuls of pesto. These pesto beans are more than just white beans tossed with pesto—but they’re nearly as easy.

I love cooking my own beans (if you have a crockpot, it’s a total set-it-and-forget-it situation—learn tips on cooking dried beans here). Home-cooked beans have unbeatable flavor and creaminess. But canned cannellini beans work perfectly too, making this a one-pot weeknight winner.

Use your favorite store-bought or homemade pesto—basil, kale, arugula, carrot top, sweet pea, sun-dried tomato—this dish begs for seasonal improv. And as always, I finish with a hearty pinch of chile flakes for a slow burn that brings it all together.

Of course, if you’re after truly spicy beans, you have to try my spicy marinated white beans (they’re tossed with Calabrian chiles, garlic, rosemary, and vinegar... I mean, come on).

here's how to make these creamy pesto beans:

recipe tips:

• Swap in any beans you like: butter beans (gigante) and borlotti beans are especially good.
• Want a cozy twist? Add a few cups of chicken stock and 1 cup ditalini pasta. Simmer until the pasta is tender, then swirl in the pesto and parmesan at the end.
• And if you want a real deal pasta e fagioli recipe, I’ve got that too.
• Spoon these beans over crunchy toast for the best simple dinner!
• If you start with dried beans, save the bean cooking liquid and use it in place of chicken stock. It's starchy gold and will make the creamiest beans!

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