Description
Creamy Pesto Beans is a comforting Mediterranean-inspired dish featuring tender cannellini beans simmered in a luscious cream and vegetable broth sauce, enriched with fragrant basil pesto and Parmesan cheese. Ready in just 30 minutes, this flavorful meal is perfect for a quick dinner served with crusty whole-wheat baguette or over whole-grain pasta for an even heartier option.
Ingredients
For the Sauce and Beans
- 3 tablespoons extra-virgin olive oil
- 2 medium shallots, finely chopped (about ½ cup)
- 4 medium cloves garlic, thinly sliced (about 1½ tablespoons)
- 1 teaspoon salt-free Italian seasoning
- ¼ teaspoon crushed red pepper
- ⅓ cup heavy cream
- ⅓ cup lower-sodium vegetable broth
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
For the Finishing Touches
- ⅓ cup refrigerated basil pesto
- ¼ cup packed fresh basil leaves, plus more for garnish
- 1 tablespoon lemon juice
- ¾ cup grated Parmesan cheese
- 4 (1-ounce) pieces crusty whole-wheat baguette, toasted
Instructions
- Sauté Shallots and Garlic: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped shallots and thinly sliced garlic. Cook, stirring often, until they soften and become translucent, about 2 minutes.
- Add Seasonings: Stir in the salt-free Italian seasoning and crushed red pepper. Cook and stir until the spices are toasted and fragrant, approximately 1 minute.
- Simmer Sauce: Pour in the heavy cream and vegetable broth. Bring the mixture to a simmer over medium-high heat, allowing the flavors to meld and the sauce to slightly thicken.
- Add Beans: Stir in the rinsed cannellini beans and return to a simmer. Continue to cook, stirring occasionally, until the beans are warmed through and the sauce thickens enough that dragging a spoon through it leaves a trail, about 3 to 4 minutes.
- Incorporate Pesto and Basil: Remove the skillet from heat. Stir in the basil pesto, fresh basil leaves, and lemon juice. Let the mixture cool slightly for 3 minutes to balance the flavors.
- Finish with Parmesan: Gradually stir in the grated Parmesan cheese until fully melted and incorporated, giving the sauce a creamy, rich finish.
- Serve: Garnish with additional fresh basil if desired. Serve the creamy pesto beans warm alongside toasted whole-wheat baguette slices for sopping up the sauce or over cooked whole-grain pasta for a heartier meal.
Notes
- Using no-salt-added beans and lower-sodium broth helps control salt content but you can adjust seasoning to taste.
- For a dairy-free version, substitute heavy cream with coconut cream and use a vegan pesto and cheese alternative.
- Leftovers reheat well on the stovetop over low heat; add a splash of broth if the sauce thickens too much.
- Serve over whole-grain pasta or with a side of roasted vegetables for a complete meal.
