Creamy Pesto Beans
These creamy pesto beans come together in just 30 minutes. The sauce clings to tender white beans, and whatever is left is perfect for sopping up with a warm, crusty baguette. For a heartier meal, serve the beans over whole-grain pasta, letting the sauce coat every bite.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium shallots, finely chopped (about ½ cup)
- 4 medium cloves garlic, thinly sliced (about 1½ tablespoons)
- 1 teaspoon salt-free italian seasoning
- ¼ teaspoon crushed red pepper
- ⅓ cup heavy cream
- ⅓ cup lower-sodium vegetable broth
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- ⅓ cup refrigerated basil pesto
- ¼ cup packed fresh basil leaves, plus more for garnish
- 1 tablespoon lemon juice
- ¾ cup grated parmesan cheese
- 4 (1-ounce) pieces crusty whole-wheat baguette, toasted