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!