Simple beans can be transformed into some of the most nourishing, satisfying meals when cooked with flavorful veggies, and infused with a creamy element, herbs, and spices. My mom’s go-to meatless meal to cook has always been “beans over bread” with brothy white beans and seasonings. Over the past several years, I have enjoyed putting my own spin on that recipe to create more bean recipes with diverse flavors and ingredients.
If you love beans or want to incorporate more of them, this dish is a delicious option with the flavors of summer! A creamy base featuring garlicky tomatoes and basil pesto enriches the beans with so much flavor. I personally love serving this with toasted sourdough bread!
Creamy Cherry Tomato and Pesto White Beans
A creamy base featuring garlicky tomatoes and basil pesto enriches the beans with so much flavor. I personally love serving this with toasted sourdough bread!
Ingredients
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic minced
- 1 pint cherry or grape tomatoes halved
- 3 cups cooked butter beans or cannellini beans may be from 2- 15 oz. cans, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup coconut cream
- 1/2 cup pesto sauce
- Salt and ground black pepper to taste
- Fresh basil for garnish
Instructions
- Heat the oil in a sauté pan or pot over medium heat. Add the garlic and sauté for about a minute, then add the cherry tomatoes. Allow to cook for 5-10 minutes, until they start to soften. You may mash them with the back of a wooden spoon to help them release their juices.
- Stir in the beans, vegetable broth, and coconut cream, and allow to simmer for 8-12 minutes, or until your desired amount of the liquid is absorbed and the beans are creamy.
- Stir in the pesto sauce, and garnish with fresh basil.
- Serve with toasted sourdough bread and enjoy!
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