:max_bytes(150000):strip_icc()/EWL-white-beans-with-creamy-pesto-sauce-beauty-186_preview_maxWidth_4000_maxHeight_4000_ppi_300_quality_100-e568f17bae3f4c0bac1a7bcd1085ab3b.jpg)
Creamy Pesto Beans
These creamy pesto beans are ready in just 30 minutes. The sauce clings to tender white beans, and whatever is left is perfect for sopping up with a crusty baguette.
Ingredients
- 3 tablespoonsextra-virgin olive oil
- 2 mediumshallots, finely chopped (about ½ cup)
- 4 mediumcloves garlic, thinly sliced (about 1½ tablespoons)
- 1 teaspoonsalt-free italian seasoning (such as mrs. dash)
- ¼ teaspooncrushed red pepper
- ⅓ cupheavy cream
- ⅓ cuplower-sodium vegetable broth
- 2cans no-salt-added cannellini beans, rinsed
- ⅓ cuprefrigerated basil pesto
- ¼ cuppacked fresh basil leaves, plus more for garnish
- 1 tablespoonlemon juice
- ¾ cupgrated parmesan cheese
- 4pieces crusty whole-wheat baguette, toasted
Directions
- 1
Heat 3 tablespoons oil in a large skillet over medium heat. Add chopped shallots and sliced garlic; cook, stirring often, until softened and translucent, about 2 minutes. Add 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper; cook and stir until the spices are toasted and fragrant, about 1 minute.
- 2
Stir in ⅓ cup cream and ⅓ cup broth; bring to a simmer over medium-high heat. Stir in rinsed beans and return to a simmer. Simmer, stirring occasionally, until the beans are warmed through and the sauce is thick enough that a spoon leaves a trail when dragged through it, 3 to 4 minutes.
- 3
Remove from heat and stir in ⅓ cup pesto, ¼ cup basil and 1 tablespoon lemon juice. Let cool slightly for 3 minutes, then gradually stir in ¾ cup Parmesan until melted. Garnish with additional basil, if desired. Serve with toasted baguette.