About 15 minutes is all you need.
Simply Recipes / Mihaela Kozaric Sebrek
Ive got a real thing forcreamy beans.
And with a few flavorful additions, they can handle main dish territory.
Simply Recipes / Mihaela Kozaric Sebrek
And you know what?
You wont be disappointed.
Creamy pesto beans are so, so much better than warming up a sad can of soup.
Simply Recipes / Mihaela Kozaric Sebrek
Choosing the Right Beans
The first ingredient for these creamy peans is, well, beans.
White beans to be exact, since they tend to yield the creamiest results with a relatively neutral flavor.
Any white beans will do, whether cannellini, Great Northern, or navy beans.
Use your favorite brand.
Some canned beans are more tender, while others tend to be a bit tough.
Find a brand that has a texture you like and stick with it.
Rather than adding several separate ingredients, pesto ticks a lot of boxes.
Theres the flavorful oil, fresh garlic, zesty basil, and nutty Parmesan or Pecorino cheese.
All of these ingredients pair wonderfully with white beans.
Look for a good store-bought pesto.
Options in the refrigerator case tend to be a bit better and fresher-tasting than shelf-stable options.
For vegan beans, I really like Trader JoesVegan Kale, Cashew, and Basil Pesto.
Add a dollop before serving to capitalize on the raw pestos fresh flavor, giving the dish more complexity.
Add the pesto and let it sizzle until fragrant, about 30 seconds.
Add the beans and the water and stir.
Bring to a simmer, cover with a lid, and reduce the heat to low.
Cook 10 to 20 minutes, depending on how tender you want your beans.
Season with salt to taste.
Serve topped with more pesto.
How To Serve and Upgrade Your Creamy Beans
I like to serve these beans withcrusty garlic bread.
A crisp green salad is a nice accompaniment, too.
Theres plenty of room for upgrading these beans.
I often add a squeeze of fresh lemon at the end to brighten the whole thing up.
A most excellent lunch!
