Creamy White Beans with Pesto
Whip up a cosy, flavourful meal in minutes with these creamy dreamy beans! Loaded with garlic and swirled with pesto, they’re perfect over toasted sourdough or with a fresh salad for a satisfying, budget-friendly meal.
Ingredients
2 tablespoons olive oil
3 garlic cloves, roughly chopped
2 x 400g cans cannellini beans, drained and rinsed
1 vegetable stock cube (optional)
Salt and pepper, to taste
Pesto, to taste
Method
In a medium pot, heat olive oil over medium-low heat, add garlic and cook until lightly browned and fragrant, about 3 minutes.
Stir in the beans, stock cube (if using) and salt to taste. Then, while heating, partially smash half the beans with a kitchen spoon. Add 1 cup water, and continue to cook until the beans are creamy, dreamy and your desired consistency!
Top with some freshly cracked black pepper and swirl through a generous spoonful (or two) of pesto. Enjoy with your choice of fresh or toasted bread.
TIPS
Beans ‘n greens: while cooking add finely chopped greens like spinach, kale or silverbeet.
Swap cannellini beans with any other white beans such as butter beans or chickpeas.
For a flavour boost, add chilli flakes or a squeeze of lemon for brightness.
Craving More Easy Meals?
This is a featured recipe from our cookbook Student Bites.
Whether you’re a student or not, it is designed to get you into the kitchen, think resourcefully, and help you create cheap and delicious meals with ease.
The profits from every purchase goes back to Just Food and Open Table’s charitable activities.
