creamy pesto beans — quick, cozy, one-pan recipe
These creamy pesto beans combine tender cannellini, parmesan, and fresh basil pesto for a quick, one-skillet meal that's packed with flavor.
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4
- Category: Beans
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups cooked cannellini beans (or 2 15-oz cans, drained and rinsed)
- 3/4 cup chicken stock (or bean cooking liquid)
- kosher salt
- freshly ground black pepper
- 1/2 cup grated parmesan, plus more for serving
- 1 tbsp fresh-squeezed lemon juice
- pinch of red chili flakes
- 1/4 cup store-bought basil pesto
Instructions
- Heat olive oil in a large, deep skillet over medium heat. Add onion and cook, stirring occasionally, until very soft but not browned, about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Add beans and stock (or bean liquid, if using) and season with salt and pepper. Bring to a boil, reduce to a gentle simmer, and cook for 5 minutes.
- Add parmesan and stir until melted and combined. Remove from heat and stir in lemon juice and chile flakes.
- Drizzle spoonfuls of pesto over top. Taste and add more salt or lemon juice, if needed.
- Spoon into bowls and serve with extra grated parmesan.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 390
- Sugar: 3g
- Sodium: 394mg
- Fat: 17g
- Saturated Fat: 4.2g
- Unsaturated Fat: 11.8g
- Trans Fat: 0.2g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 12mg
Find it online: https://www.withspice.com/blog/pesto-beans/