One Pot Creamy Pesto Butter Beans
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#pesto
#butter
#beans
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra virgin olive oil 2 tbsp
- large yellow onion 1
- Kosher
- large garlic cloves 4-5
- butter beans or cannellini beans 2
- vegetable broth 1 cup
- medium lemon 1
- vegan parmesan or nutritional yeast 2 tbsp
- crusty bread 4-8 slice
- garlic clove 1
📝
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.
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1Gather: extra virgin olive oil , large yellow onion , Kosher salt and freshly cracked black pepper, large garlic cloves , butter beans or cannellini beans , vegetable broth , medium lemon , vegan parmesan or nutritional yeast . For the for finishing:: crusty bread , garlic clove .
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2Heat 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.
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3Add 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.
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4While 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.
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5Add 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.
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6Spoon 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.