2-Ingredient Creamy Pesto Beans

A quick and comforting dish made with creamy white beans and flavorful basil pesto, perfect for busy weeknights.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked white beans, such as cannellini, navy, or great northern Rinse and drain well, leaving a little moisture.
3 to 4 tablespoons good-quality basil pesto Adjust to taste. Fresh and herbal flavor is preferred.

Optional Ingredients

to taste lemon juice or zest Adds brightness.
to taste black pepper For seasoning.
to taste red pepper flakes For heat.
as needed tablespoons olive oil For a glossy finish, if desired.
optional Parmesan or vegan hard cheese For serving.
as needed toasted bread, rice, or pasta For serving options.

Method

Stovetop Method

Warm a skillet over medium-low heat. Add the beans with a tablespoon of water.
Stir gently for 2 to 3 minutes until the beans are hot and just beginning to soften.
Add 3 tablespoons of pesto and stir until the beans are coated and glossy. If it looks thick, add a splash more water to create a velvety sauce.
Taste and add more pesto if you want it bolder. Finish with lemon, pepper, or cheese if you like.
Serve immediately on toast, over grains, or straight from the pan.

Microwave Shortcut

Place beans in a microwave-safe bowl with a teaspoon of water. Heat for 45 to 60 seconds.
Stir in the pesto, heat for another 20 seconds, then stir again until creamy.

Notes

These beans keep well in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce. If using unsalted beans, you may want to add a pinch of salt.