Lemony pesto beans Recipe

This Lemony pesto beans Recipe is a creamy and zesty recipe, which is made with butter beans and green pesto. It’s a great vegetarian meal, ready in about 20 minutes.

Lemony pesto beans Ingredients

• olive oil
• 1 bunch of spring onions
• 1 clove of garlic
• 2 lemons
• 220g baby spinach
• 2 x 400g tins of butter beans
• 2 teaspoons green pesto
• 30g Parmesan cheese
• extra virgin olive oil
• 4 slices of sourdough bread

How To Make Lemony pesto beans

1. Sauté the aromatics: Place a large non-stick frying pan on a high heat. Drizzle in 1 tablespoon of olive oil. Trim and roughly chop the spring onions, peel and finely chop the garlic, then add both to the pan with a pinch of sea salt and black pepper. Cook for 1 minute until fragrant.
2. Wilt the spinach: Finely grate the zest of 1 lemon into the pan and squeeze in the juice of half. Add the spinach (in batches, if needed) and cook until just wilted. Tip the mixture onto a cutting board and finely chop it.
3. Simmer the beans: Return the pan to the heat and tip in both cans of butter beans, including their juices. Bring to a boil and cook for 2 minutes, or until the liquid has reduced by half. Use a fork to mash some of the beans against the side of the pan to help create a thick, creamy sauce.
4. Combine the flavors: Stir the green pesto and the chopped spinach mixture into the beans. Grate in most of the Parmesan cheese. Squeeze in the juice of the other lemon half and drizzle with a little extra virgin olive oil. Taste and season to perfection with more salt and pepper if needed.
5. Serve: Toast the sourdough bread slices. Divide the toast between plates and spoon the creamy pesto beans over the top. Finely grate over the remaining Parmesan, drizzle with a little more extra virgin olive oil, and serve with the remaining lemon cut into wedges for squeezing.

Recipe Tips

• How to get an extra creamy texture: The key is mashing about a quarter of the beans as they simmer. This releases their starches and thickens the sauce naturally without needing any cream.
• Can I use frozen spinach? Yes. Thaw about 150g of frozen spinach and squeeze out as much excess water as possible before adding it to the pan at step 4.
• What if I don’t have spring onions? Two shallots, finely chopped, would be a good substitute for a similar mild, sweet flavor.
• How to make this recipe vegan: Use a dairy-free pesto and substitute the Parmesan cheese with a vegan alternative or a sprinkle of nutritional yeast for a cheesy, savory flavor.

What To Serve With Lemony Pesto Beans

While this is a complete meal on its own, you could enhance it with:

• A perfectly poached or fried egg on top of each serving
• A simple side salad with a vinaigrette dressing
• A sprinkle of toasted pine nuts for extra crunch

How To Store Lemony Pesto Beans

Refrigerate: Store the leftover bean mixture (without the toast) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan, adding a splash of water to loosen the sauce if needed. Freeze: The bean mixture can be frozen for up to 3 months. Thaw completely before reheating. The texture of the spinach may be slightly softer.

Lemony Pesto Beans Nutrition Facts

(Approximate values for one serving, including toast)

• Calories: 580 kcal
• Protein: 25g
• Carbohydrates: 80g
• Fat: 18g
• Fiber: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• HARISSA BUTTER BEANS Recipe
• Creamy pinto beans Recipe
• Butter beans with a spicy zing Recipe