Pesto Beans
This is a hearty vegetarian dish that can also be served with your favorite meat or seafood protein and easily be made vegan.
Servings: 4 servings
Equipment
Ingredients
- 4 Tablespoons olive oil, divided
- ¼ cup pine nuts
- 1 large shallot, finely diced
- 2 garlic cloves, finely minced
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cans (15.5 ounce cans) butter beans or other white beans
- 1 cup vegetable stock or chicken stock if you don't need this to be vegetarian
- ½ cup grated Parmesan cheese
- ¼ cup basil pesto
- ½ cup fresh basil leaves
- 1 teaspoon lemon juice
- lemon wedges for serving
Instructions
- In a large skillet, add 2 Tablespoons olive oil. Heat over medium-low heat.
- Add pine nuts and stir, toasting for about 5 minutes. Transfer pine nuts to a bowl and set aside.
- Pour remaining 2 Tablespoons olive oil into the skillet and increase heat to medium-high. Add the shallots and sauté for 2 minutes.
- Add the garlic, turmeric, salt and pepper, and sauté for 1 minute.
- Add the beans and stock, stir, and lower heat to medium-low. Simmer for about 5 minutes, stirring regularly.
- Stir in the parmesan cheese until the cheese has melted.
- Turn off the heat. Then add the pesto, basil leaves, and 1 teaspoon of lemon juice. Stir together, and serve topped with the toasted pine nuts and, if desired, lemon wedge.
Notes
Makes approximately 4-6 servings, depending on if you are serving as a main course or side dish.
Make it vegan/dairy-free: use your favorite non-dairy milk and dairy-free Parmesan cheese.
Nutrition
Calories: 444kcal | Carbohydrates: 32g | Protein: 16g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 12mg | Sodium: 893mg | Potassium: 733mg | Fiber: 9g | Sugar: 5g | Vitamin A: 707IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 4mg