Creamy Pesto Beans | OurHealthy_Kitchen

OurHealthy_Kitchen

Name: Creamy Pesto Beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Bob's Red Mill Large Flake Nutritional Yeast; Organic Basil; Emperor's Kitchen Chopped Garlic; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Crystal Geyser Alpine Spring Water, Natural; Volcano Burst Lemon Juice; Southwest Frontier Spices Red Pepper, Crushed; Artisana Organic Raw Walnut Butter; Strianese Butter Beans; Minsley Brown Rice, Cooked 100% Organic; Organic Girl Spinach, Organic, Baby; Package of Organic Sundried Tomatoes; Redmond Sea Salt, Kosher, Ancient

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Creamy Pesto Beans

Serves 415 mins prep10 mins cook

These creamy pesto beans come together in just 15 minutes with a delicious homemade pesto, better than store-bought and no chopping required. Perfect for a quick meal or side dish.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

Bob's Red Mill Large Flake Nutritional Yeast

cup nutritional yeast

cup fresh basil

clove garlic

Crystal Geyser Alpine Spring Water, Natural

tbsp water

tbsp lemon juice

Southwest Frontier Spices Red Pepper, Crushed

tsp red pepper flake

tbsp walnut

can butter beans

brown rice

cup baby spinach

fl oz oil packed sundried tomatoes

tsp fine sea salt

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Instructions

1: To a food processor or small blender, add the basil, spinach, walnuts, garlic, lemon juice, nutritional yeast, 1/2 tsp sea salt, 3 tbsp olive oil, and 3 tbsp water, and blend/mix on high until a thick but pourable pesto sauce forms.

2: Heat a large skillet over medium heat. Add the sun-dried tomatoes and let cook for 1 minute.

3: Add in the beans, remaining salt, and pesto sauce, and let simmer until warm, about 10 minutes.

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