Name: Creamy Pesto Beans with Parmesan and Basil
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 1 servings
Cuisine: European
Ingredients: 3 tablespoons extra-virgin olive oil; 2 medium shallots, finely chopped (about ½ cup); 4 medium cloves garlic, thinly sliced (about 1½ tablespoons); 1 teaspoon salt-free Italian seasoning (such as Mrs. Dash); ¼ teaspoon crushed red pepper; ⅓ cup heavy cream; ⅓ cup lower-sodium vegetable broth; 2 (15-ounce) cans no-salt-added cannellini beans, rinsed; ⅓ cup refrigerated basil pesto; ¼ cup packed fresh basil leaves, plus more for garnish; 1 tablespoon lemon juice; ¾ cup grated Parmesan cheese; 4 (1-ounce) pieces crusty whole-wheat baguette, toasted

Directions

Tip: Tap steps to mark as completed

1 Warm 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped shallots and thinly sliced garlic. Stir frequently and cook for about 2 minutes, until they become soft and translucent.

2 Sprinkle 1 teaspoon salt-free Italian seasoning and ¼ teaspoon crushed red pepper into the skillet. Continue stirring for about 1 minute, allowing the seasonings to toast and release their aroma.

3 Pour in ⅓ cup heavy cream and ⅓ cup lower-sodium vegetable broth, stirring them into the shallot mixture. Increase the heat to medium-high and let the liquid reach a simmer.

4 Add the rinsed cannellini beans and bring the mixture back to a simmer. Cook for 3 to 4 minutes, stirring from time to time, until the beans are hot and the sauce has thickened enough to briefly hold a trail when a spoon is drawn through it.

5 Take the skillet off the heat. Fold in ⅓ cup refrigerated basil pesto, ¼ cup packed fresh basil leaves, and 1 tablespoon lemon juice until evenly incorporated.

6 Allow the beans to cool slightly for 3 minutes. Add ¾ cup grated Parmesan cheese little by little, stirring after each addition until it melts smoothly into the sauce.

7 Finish with additional fresh basil if desired, then serve the creamy beans alongside the 4 toasted pieces of crusty whole-wheat baguette.

Creamy Pesto Beans with Parmesan and Basil

Table of Contents

The Story Behind This Dish