Protein, Actually.40 min · Easy
Turkey Meatball Marinara Subs
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Creamy Pesto Butter Beans
Creamy beans. Basil pesto. Dinner in twenty. Tender butter beans and spinach in a creamy basil-pesto sauce. Canned beans keep this one-pan dinner practical for a busy evening.
20 minApprox. time
EasyEffort
2 portionsMakes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
For the pan
To finish
Contains milk with standard cream and dairy-based pesto. Pesto may contain nuts; stock may contain celery. Check product labels.
Let’s cook
Make it tonight.
Get ready
Drain and rinse the beans. Chop the garlic and measure the remaining ingredients. Heat the olive oil in a large frying pan over medium heat.Warm the beans
Add the garlic and stir for 30 seconds without browning. Add the beans and stock. Bring to a gentle simmer and cook uncovered for 5 minutes, stirring occasionally.Make it creamy
Stir in the cream and simmer gently for 3 minutes. Mash a few beans against the side of the pan to thicken the sauce. Add the spinach a handful at a time and stir for 2 minutes, until wilted.Finish off the heat
Remove the pan from the heat. Stir in the pesto, lemon juice and black pepper. If the sauce is too thick, stir in a splash of water. Divide between two bowls and serve immediately.
Make it yours.
Change the beans
Use two 400 g cans of cannellini beans instead, drained and rinsed. Keep the same cooking times.
Go dairy-free
Use 100 ml unsweetened oat cooking cream and 60 g dairy-free basil pesto. Check both labels.
Keep the pesto fresh
Stir in pesto after taking the pan off the heat. Taste before adding any extra salt because pesto and stock can already be salty.
Equipment
Large frying pan, sieve, chopping board, knife, measuring jug and spoon..
A note on the nutrition
The recipe, in pictures.
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