Pesto Cannellini Beans

Pesto Cannellini Beans

Time to Make 30 minutes | Serves 2

Directions

1. Heat a large pan over medium heat on the stovetop and add a dash of oil.
2. Finely chop the onion and add it to the pan. After a few minutes, finely chop the garlic and stir it in.
3. Once the onion starts to brown, drain and rinse the cannellini beans, then add them to the pan.
4. Add the chili flakes and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 5–8 minutes, stirring occasionally.
5. If desired, mash most of the beans with the back of a fork, leaving some whole for texture.
6. While the beans are simmering, make the pesto. Add all ingredients to a high-speed blender or food processor and blend until smooth. If needed, add a bit more olive oil to help it blend.
7. Stir the pesto into the beans until well combined.
8. Serve with crispy bread or enjoy on its own. Store leftovers in an airtight container in the fridge and reheat before serving.

Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!