Serves 6
18 min
Pesto Lunch Beans
Recipe GLPRbd90601f9f3f46
A vibrant, plant-based Italian-inspired main course combining tender cannellini beans with fresh kale and a rich pesto sauce. Quick to prepare and bursting with flavor, this wholesome dish serves as a satisfying lunch or light dinner packed with protein and fiber.
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Ingredients
2 medium onions, chopped
1/3 cup fresh kale, chopped
2 cans cannellini beans, drained and rinsed (about 4 cups cooked)
2 tablespoons olive oil
1 cup fresh pesto
Salt to taste
Black pepper to taste
Directions
Heat the olive oil in a large skillet over medium heat. Once shimmering, add the chopped onions and sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the chopped kale to the skillet and cook for 2-3 minutes, stirring gently, until the kale begins to soften and reduces slightly in volume.
Add the drained cannellini beans to the skillet and stir to combine with the onions and kale.
Pour the pesto over the beans and vegetables, stirring well to coat everything evenly. Cook for 2-3 minutes, stirring occasionally, until the mixture is heated through and the flavors are well combined.
Season with salt and black pepper to taste. Serve warm and enjoy.
