Red Pesto Butter Beans is a hearty and comforting dish featuring creamy butter beans simmered in a rich red pesto sauce with tomatoes and spinach. Packed with Mediterranean-inspired flavors, this easy recipe works beautifully as a vegetarian main course or flavorful side dish.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 cans butter beans, drained and rinsed
1/3 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 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
Fresh basil or parsley for garnish
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 4 to 5 minutes until softened. Stir in minced garlic and cook until fragrant.
Add cherry tomatoes and cook for 3 to 4 minutes until they begin to soften.
Stir in the red pesto and vegetable broth until fully combined.
Add the butter beans and simmer gently for 5 to 7 minutes so the flavors blend together.
Stir in the spinach and cook until wilted.
Season with salt, black pepper, and red pepper flakes to taste.
Sprinkle with parmesan cheese and garnish with fresh basil or parsley before serving.
Notes
Use canned butter beans for a quick and convenient meal.
Kale or arugula can be substituted for spinach.
Add grilled chicken, sausage, or shrimp for extra protein.
For a creamier texture, stir in a splash of heavy cream before serving.
Serve with crusty bread, rice, or pasta for a heartier meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
