Creamy Pesto Beans (One-pan!)
These Pesto Beans are rich, creamy, and absolutely packed with flavor! They're made with cannellini beans that are simmered in a pesto cream sauce made with Parmesan for extra flavor. It's a cozy, protin-packed dinner that comes together in one skillet and just 15 minutes!
Servings: 4 servings
Ingredients
- ¾ cup heavy cream
- ⅓ cup water*
- 2 tablespoon unsalted butter
- ½ cup pesto sauce more as desired
- ½ cup shredded parmesan
- Salt and pepper to taste mine did not need any additional salt but that depends on the saltiness of your pesto
- 2 cans cannellini beans drained and rinsed*
Instructions
- In a large skillet over medium heat, mix together the cream and water. Bring to a very gentle simmer.
- Add in the butter and pesto and stir to combine. Continue to stir until the butter is melted and for 5 minutes over low heat. Stir in the parmesan and cook for an additional 2 minutes.
- Add in the beans and let cook for 1-2 additional minutes until the sauce thickens slightly and the beans are heated through.
Notes
Beans - you can use really any beans in this recipe. I would stick with white beans (not sure black beans would offer the best flavor profile for this recipe). Butter beans would also be great!
Storage - store in an airtight container in the fridge for up to 4 days. Reheat with a splash of cream, milk, or water to loosen the sauce a bit.
Nutrition
Calories: 533kcal | Carbohydrates: 39g | Protein: 19g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 994mg | Potassium: 67mg | Fiber: 11g | Sugar: 2g | Vitamin A: 1564IU | Vitamin C: 0.3mg | Calcium: 324mg | Iron: 5mg
