Pesto Beans

I’ve always found that “nutritious” and “quick” meals almost never go hand in hand. When I want something nutritious, I know I’m about to spend at least an hour on it. Something quick, however, has me relying on ingredients that are best eaten in moderation. Pesto beans, however, is Taste of Home editor Lindsay Mattison’s exception. Easy, wholesome and made in three steps, it’s a great throw-together, feel-good meal that’s still deliciously cozy and loaded with Parmesan. Is there anything better?

After sauteeing shallots, garlic and spices, you’ll add two cans of cannellini beans with a little broth to plump them. Pesto, Parmesan and lemon juice join the party, then everything is either served over crusty slices of bread or ladled on a bed of perfectly fluffy rice. It’s a great way to use pesto that’s been in the fridge for a while. Then, if you like to reimagine leftovers, Lindsay recommends turning pesto beans into soup. Genius!

Ingredients for Pesto Beans

• Alliums: Minced garlic and chopped shallots add a pleasant pungency to the pesto beans. I always recommend using fresh garlic, but buying already-minced garlic is fine. If you don’t have access to shallots, substitute a yellow onion.
• Spices: Besides the pesto, this dish gets a lot of its earthiness from 2 teaspoons of Italian seasoning. These blends are normally made up of dried oregano, basil, thyme, marjoram and rosemary. Red pepper flakes add a soft kick of heat.
• Cannellini beans: Cannellini beans have a creamy texture and mild flavor. Feel free to use great northern beans, baby lima beans, navy beans or butter beans in their place. Whichever white beans you choose, make sure to drain and rinse them beforehand.
• Stock: Use chicken stock or vegetable stock for these pesto beans. We do recommend reduced-sodium stock, though, as pesto and Parmesan can be really salty. It’s easier to add salt than it is to make a dish less salty. For those who don’t have stock in the kitchen, use water instead.
• Pesto: Buy one of the best pesto brands from the store for this recipe. Pesto is integral to the recipe, and we’ve found that refrigerated pestos are the most vibrant and fresh-tasting. Nothing compares to homemade pesto, though!
• Parmesan: I like to grate my Parmesan fresh from the block for the freshest flavor (a wedge keeps well in the fridge for weeks), but grated Parmesan from a trusted brand works well, too.
• Lemon: Always cook and bake with fresh lemon juice. Bottled lemon juice is not nearly as fresh.
• Sides: Serve your pesto beans with rustic bread slices or over a bed of perfectly fluffy rice for a more filling meal. They’d also be excellent on a crispy jacket potato.

Directions

Step 1: Sautee the shallots and spices

In a large saucepan, heat the olive oil over medium heat. Add the finely chopped shallots and cook them until they’re soft, two to three minutes. Add the minced garlic, Italian seasoning and crushed red pepper flakes (if you’re using them), and cook the mixture for one minute longer.

Step 2: Add the beans

Stir in the cannellini beans, broth, salt and pepper. Bring the mixture to a simmer and cook it, uncovered, stirring occasionally, for 5 to 10 minutes until it’s thickened.

Step 3: Stir in the pesto

Remove the pot from the heat. Stir in the pesto, Parmesan cheese and fresh lemon juice.

Step 4: Garnish the beans

Garnish the pesto beans with fresh basil leaves and serve the dish with French baguette slices or hot cooked rice, if desired.

Recipe Variations

• Add texture: If this dish is a little too soft for your liking, finish each bowl of pesto beans with toasted pine nuts or chopped almonds. The nuttiness pairs well with the pesto and adds just a hint of crunch to the dish.
• Add more vegetables: Pesto beans can easily handle more veggies, such as sauteed zucchini, asparagus, cabbage or cherry tomatoes. Stir in a handful of kale or spinach, or top the beans with roasted broccoli.
• Bump up the protein: Need a little more protein than what the beans and Parmesan can provide? Serve pesto beans with grilled chicken breasts, small meatballs, crispy pancetta or garlic butter shrimp.

How to Store Pesto Beans

Allow any leftover pesto beans to cool completely to room temperature, then transfer them to an airtight container. They can be kept in the fridge for up to four days.

How do you reheat pesto beans?

Reheat pesto beans in a skillet over medium-low heat, stirring occasionally, until they’re cooked through. Add a splash of water as needed.  I like to keep the lid on the pan to trap steam, which helps loosen the sauce a bit.

Pesto Beans Tips

What should you serve with pesto beans?

Serve pesto beans with rustic, hearty slices of sourdough, baguette, ciabatta, garlic bread or focaccia. These breads are sturdy and can scoop up and hold the pesto beans really well—they make perfect rafts! I also like to serve pesto beans over a bed of white rice or polenta.

Can you turn pesto beans into soup?

Yes, you can turn pesto beans into soup. It’s an excellent way to enjoy leftovers without eating the same dish. Place your pesto beans in a pot and slowly pour in enough broth or water that the mixture reaches a soup consistency. It’s best to eyeball this, so add the water slowly. Heat the mixture over medium heat, stirring occasionally, until the soup is heated through.

Can you make this pesto beans recipe vegan?

Yes, you can make pesto beans vegan. Replace the Parmesan cheese with nutritional yeast, use low-sodium vegetable broth instead of chicken broth, and make sure your pesto is vegan, too. (I really like Gotham Greens vegan pesto, which can be found in the refrigerated section at Whole Foods.) Make sure your sides are vegan, too. Most rustic breads are vegan, made only with flour, yeast, water and salt, but be careful with enriched breads like brioche or challah, which are often made with butter and milk.