Butter Beans in Sun Dried Tomato Pesto
Taking a bite of these butter beans in sun dried tomato pesto feels like eating a bowl of sunshine, something I welcome openly this time of year. The beans come together in just about 30 minutes and use a total of 7 ingredients, making it the perfect weeknight meal.
Ingredients
250g cherry tomatoes, halved
1 540mL can butter beans (also called lima beans)
125g rapini or broccolini
10 sun dried tomatoes (in oil)
¼ cup pine nuts or walnuts
1 cup grated parmesan
3 garlic cloves
Salt
Pepper
Optional: lemon zest for garnish
Instructions
Heat 3 tbsp olive oil in a large pan. Add tomatoes, beans and greens and season with ½ tsp salt. Cook on medium-high, uncovered, while you make your pesto.
To a blender add sun dried tomatoes (discard oil), nuts, garlic, parmesan, ¼ cup olive oil and a pinch of salt. Blend until smooth. Taste and adjust seasoning.
By now, your greens should be wilted and the beans should be starting to brown. Turn heat to low and add pesto. Mix everything together, and continue cooking on medium-low until the pesto is well-incorporated and the greens are deep green and soft, but still have a bite to them, about 10 minutes. If you find the sauce too thick, add a splash of water to loosen it up.
Serve warm with a drizzle of oil, black pepper and some lemon zest!
Tag me if you make it @stefsdinnerdate on Instagram and TikTok <3