---
title: One Pot Creamy Pesto Butter Beans
servings: 4
course: main
source:
  name: Rainbow Plant Life Easy Weeknight Meal Plan 7
  author: Nisha Vora
prep time: 25 minutes
cook time: 5 minutes
diet: Vegan
nutrition:
  calories: 554 kcal
  fat: 24 g
  carbohydrates: 70 g
  sugar: 4 g
  protein: 18 g
  fiber: 12 g
  sodium: 803 mg
tags: [main, pesto, butter, beans, vegan, meal-prep]
---

Gather: @extra virgin olive oil{2%tbsp}(plus more as desired), @large yellow onion{1}(diced), @Kosher salt and freshly cracked black pepper, @large garlic cloves{4-5}, @butter beans or cannellini beans{2}(15-ounce / 425g; drained and rinsed), @vegetable broth{1%cup}(more as needed; see Note), @medium lemon{1}, @vegan parmesan or nutritional yeast{2%tbsp}. For the for finishing:: @crusty bread{4-8%slice}, @garlic clove{1}(halved).

Heat a large sauté pan or medium Dutch oven over medium heat for ~{2%minutes}. Add the oil and once shimmering, add the onion with a pinch of salt. Cook until softened and translucent, about 7 minutes, stirring occasionally. While the onions cook, finely chop the garlic.

Add the garlic to the pan. Stir frequently for ~{1-2%minutes}, until fragrant. Add the beans and a big pinch of salt and pepper. Using the back of a wooden spatula, smash ¼ to ⅓ of the beans. Add the vegetable broth and stir to combine. Adjust the heat to maintain a simmer, and simmer for 5 to 7 minutes. If it gets too thick, add a splash of broth.

While the beans simmer, prepare the other ingredients. Toast the bread. While still warm, rub the toasted bread with the halved garlic. Zest and juice the lemon.

Add the parmesan (or nutritional yeast) to the beans, and stir frequently until melted, about 1 minute. Remove from the heat and stir in the Basil Pesto, lemon zest and a squeeze of lemon juice. Taste, adding more lemon juice or salt/pepper as needed.

Spoon the beans into bowls; top with the toasted pine nuts. Serve the garlic bread on the side. Or spoon the beans on top of the garlic bread.

> If using Better Than Bouillon No Chicken Base, mix 1 tsp with 1 cup water instead of the broth.
> Storage: Store the pesto beans in the fridge for up to 4 days and the pine nuts in the pantry. Reheat the beans on the stove or in the microwave, adding a splash of water/broth as needed. Toast your bread fresh as listed in step 3(a). Top with the pine nuts and a squeeze of lemon juice and drizzle olive oil (if desired) right before serving.
> Nutrition boost: Top your beans with sliced cherry tomatoes or chopped sun-dried tomatoes. Serve with whole wheat seeded bread for more fiber.