Red Pesto Butter Beans

Why You’ll Love This Recipe

• Quick and easy to make with minimal ingredients
• Rich, creamy texture from the butter beans
• Packed with bold tomato and herb flavors
• Great as a vegetarian main or side dish
• Perfect for meal prep and leftovers
• Naturally filling and comforting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• butter beans
• red pesto
• garlic
• olive oil
• onion
• vegetable broth
• cherry tomatoes
• spinach
• parmesan cheese
• salt
• black pepper
• red pepper flakes
• fresh basil or parsley for garnish

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook until softened, then stir in minced garlic and cook until fragrant.
3. Add cherry tomatoes and cook for a few minutes until they begin to soften.
4. Stir in the red pesto and vegetable broth until combined.
5. Add the butter beans and simmer gently for 5 to 7 minutes so the flavors can blend together.
6. Stir in the spinach and cook until wilted.
7. Season with salt, black pepper, and red pepper flakes to taste.
8. Sprinkle with parmesan cheese and garnish with fresh basil or parsley before serving.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add grilled chicken or sausage for extra protein.
• Use kale instead of spinach for a heartier texture.
• Stir in heavy cream for a richer sauce.
• Add roasted red peppers for extra sweetness.
• Use white beans or chickpeas if butter beans are unavailable.
• Top with burrata or feta cheese for added flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently in a skillet over medium-low heat with a splash of broth or water to loosen the sauce. You can also microwave in short intervals, stirring occasionally.

This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What are butter beans?

Butter beans are large, creamy white beans known for their soft texture and mild flavor.

Can I use canned butter beans?

Yes, canned butter beans work perfectly and make this recipe much quicker to prepare.

What is red pesto made from?

Red pesto is typically made with sun-dried tomatoes, olive oil, garlic, cheese, nuts, and herbs.

Can I make this recipe vegan?

Yes, simply use a vegan pesto and omit or replace the parmesan cheese.

Is this dish spicy?

It is usually mild, but red pepper flakes can add a little heat if desired.

Can I add pasta to this recipe?

Yes, cooked pasta can be stirred in to turn this into a heartier meal.

What can I serve with red pesto butter beans?

Crusty bread, rice, roasted vegetables, or a green salad pair very well with this dish.

Can I prepare this ahead of time?

Yes, the flavors develop even more after sitting, making it excellent for meal prep.

Can I use homemade red pesto?

Absolutely. Homemade red pesto adds fresh flavor and works beautifully in this recipe.

How do I thicken the sauce?

Let the mixture simmer uncovered for a few extra minutes, or mash a few butter beans into the sauce.

Conclusion

Red Pesto Butter Beans is a simple yet deeply flavorful recipe that transforms pantry staples into a comforting and satisfying meal. With creamy beans, rich pesto, and fresh vegetables, this versatile dish is perfect for busy weeknights or cozy dinners at home. Once you try it, it may quickly become one of your favorite easy recipes.

Red Pesto Butter Beans

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Red Pesto Butter Beans is a hearty and comforting dish made with creamy butter beans simmered in a rich red pesto sauce with vegetables and herbs. This Mediterranean-inspired recipe is quick to prepare, satisfying, and perfect for a cozy lunch or easy weeknight dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 2 cans butter beans, drained and rinsed
• 1/2 cup red pesto
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 small onion, diced
• 1/2 cup vegetable broth
• 1 cup cherry tomatoes, halved
• 2 cups spinach
• 1/4 cup parmesan cheese, grated
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• Fresh basil or parsley for garnish

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced onion and cook until softened, about 4 to 5 minutes. Stir in the minced garlic and cook until fragrant.
3. Add the cherry tomatoes and cook for 3 to 4 minutes until they begin to soften.
4. Stir in the red pesto and vegetable broth until well combined.
5. Add the butter beans and simmer gently for 5 to 7 minutes to allow the flavors to blend.
6. Stir in the spinach and cook until wilted.
7. Season with salt, black pepper, and red pepper flakes to taste.
8. Sprinkle with parmesan cheese and garnish with fresh basil or parsley before serving.

Notes

• Add grilled chicken or sausage for extra protein.
• Use kale instead of spinach for a heartier texture.
• Stir in a splash of heavy cream for a richer sauce.
• White beans or chickpeas can be substituted for butter beans.
• Serve with crusty bread, rice, or roasted vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze for up to 2 months and thaw overnight before reheating.

Nutrition

• Serving Size: 1 serving
• Calories: 410 kcal
• Sugar: 6 g
• Sodium: 760 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 11 g
• Protein: 16 g
• Cholesterol: 10 mg