Pesto Beans

Pesto Beans

Ingredients:

• 1 cup cooked cannellini beans (or mixed white beans), rinsed and drained
• 2 tablespoons basil pesto (store‑bought or homemade)
• 1 tablespoon fresh lemon juice
• 1 teaspoon extra‑virgin olive oil
• 1 small garlic clove, minced
• Pinch of sea salt and cracked black pepper, to taste
• Optional: 1 tablespoon grated Parmesan cheese for garnish
• Optional: 1/4 cup chopped sun‑dried tomatoes or roasted red peppers for color

Instructions:

1. Heat the olive oil in a medium skillet over medium heat.
2. Add the minced garlic and sauté for 30 seconds, just until fragrant.
3. Stir in the cooked beans and let them heat through, about 2–3 minutes, stirring occasionally.
4. Reduce heat to low, then pour in the basil pesto, mixing thoroughly so the beans are evenly coated.
5. Add the lemon juice, salt, and pepper, and gently fold everything together for another 2 minutes.
6. Remove from heat. If desired, sprinkle with grated Parmesan and a handful of chopped sun‑dried tomatoes.
7. Serve warm as a side dish, over quinoa, or topped on whole‑grain toast.

Health Tip: Cannellini beans are rich in plant‑based protein and soluble fiber, which help keep blood sugar steady and promote healthy digestion. Pairing them with Mediterranean pesto adds heart‑healthy fats from olive oil and basil’s antioxidant benefits.