Pesto Beans

Total Time Prep/Total Time: 25 min.
Yield 4 servings
Test Kitchen Approved
With 14 grams each of fiber and protein, 30-minute pesto beans will come to the rescue when everyone is getting hangry.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped shallot
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup prepared pesto
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon lemon juice
  • Fresh basil leaves, for garnish
  • Sliced French bread baguette or hot cooked rice, optional

Directions

  1. In a large saucepan, heat oil over medium heat. Add shallots; cook until soft, 2-3 minutes. Add garlic, Italian seasoning and crushed red pepper flakes, if using. Cook one minute longer.
  2. Stir in cannellini beans, broth, salt and pepper. Bring to a simmer. Cook, uncovered, 5-10 minutes, stirring occasionally, until thickened.
  3. Remove from heat. Stir in pesto, cheese and lemon juice. Garnish with fresh basil leaves and serve with French baguette slices or hot cooked rice, if desired.

Nutrition Facts

372 calories, 20g fat (4g saturated fat), 7mg cholesterol, 1624mg sodium, 34g carbohydrate (3g sugars, 14g fiber), 14g protein.

This recipe is one of my favorite ways to use pesto. These pesto beans are best served over a thick slice of toast, but also taste great over rice. —Lindsay Mattison, Beaverton, Oregon
Recipe Creator

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