This delicious one-pot creamy pesto beans recipe is ready in just 15 minutes and makes the perfect light, easy dinner served with crusty bread or as a side for a bigger meal. The fresh flavors from the pesto and lemon juice give this recipe the perfect spring-inspired taste.
This is a combination of two recipes that have been super popular on the blog lately: this creamy pesto pasta recipe, and these gorgeous one-pot creamy butter beans.
For more delicious bean-inspired recipes, you’ll love these creamy leeks and beans, this spicy vodka beans recipe, or this cheesy white bean tomato bake.
Ingredients
This is a beautifully simple recipe (perfect for when you can’t be bothered or simply don’t have the time to cook!) and can be made even simpler by opting to use a jarred store-bought pesto instead of making your own.
Below are the ingredients used plus some notes on each – scroll down to the recipe card for the full quantities and instructions.
- Beans: I used cannellini beans in the photos for this recipe, but you could also use butter beans or haricot beans instead. Tinned or jarred beans make this recipe super quick – you could use dried beans but you’ll need to add on additional cooking time for this.
- Garlic: I used two relatively large cloves of minced garlic for this recipe, and omitted any garlic from the pesto so as not to overload the dish!
- Vegetable stock: I use vegetable stock cubes mixed with boiling water in my recipes, but feel free to use a ready-made vegetable stock instead.
- Lemon: The lemon juice adds a necessary zingy, fresh flavor to this recipe. Zesting the lemon over the finished dish is also a lovely extra touch.
- Pecorino cheese: Many pesto recipes contain Parmesan, which is not suitable for vegetarians. I use Pecorino cheese instead. To make this recipe vegan, omit the cheese or substitute with nutritional yeast.
- Pine nuts: Toasted pine nuts (literally toast the pine nuts in a dry pan for 2-3 minutes until golden) add a lovely depth of flavor to the pesto. Reserve a few nuts to scatter over the finished dish for added texture.
- Pesto: I made a simple fresh “pesto” from basil and chives mixed with lemon juice and extra virgin olive oil. A store bought pesto would also work well.
Storing Your Pesto Beans
This recipe is best served fresh as the pesto may lose its color when reheated. However, you can store any leftover creamy pesto beans for up to 3-5 days in the refrigerator and in an airtight container.
Reheat your beans in the microwave or over the hob.
Creamy Pesto Beans
This simple creamy pesto beans recipe is ready in less than 15 minutes and contains fresh flavors from the pesto and lemon so a light, summery meal. Perfect served with crusty bread.
Ingredients
- 1 (400g) tin of cannellini beans or butter beans, drained
- 250ml vegetable stock
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1 tsp salt
- 1 tbsp black pepper
- 1 tsp dried oregano
- 2 tbsp extra virgin olive oil
- 1/2 cup (20g) fresh basil
- 1/2 cup (20g) fresh chives
- 1 cup spinach, chopped
Instructions
- Heat your oil in a pan, then add the minced garlic. Saute for 1 minute or so until just beginning to turn golden.
- Add your beans to the pan, stirring them into the garlic. Use the back of your spoon to crush about 1/3 of the beans into a paste, which will help to thicken the creamy beans.
- Pour in your vegetable stock, oregano. Leave the beans to simmer for 10 minutes while you make the pesto.
- To make the pesto, finely dice your basil and chives and mix them with the remaining extra virgin olive oil and the lemon juice.
- Add the chopped spinach to the beans, stir until wilted. Season with salt and pepper.
- Remove the pan from the heat and swirl in your pesto.
- Serve with lemon zest and more black pepper to taste!
Notes
If you want to save time/keep this recipe as a true one-pot dish, feel free to use a store-bought pesto instead.
This recipe is so delicious served with crusty bread or over a jacket potato with a side salad to make it a more filling meal.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 413Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 8mgSodium: 1636mgCarbohydrates: 30gFiber: 6gSugar: 3gProtein: 13g
Nikki
Tuesday 19th of August 2025
A tbsp of black pepper?! I did a teaspoon and even that was too much! With the adjustments though, it was very good. Also, was confused when you said a 1/2 cup of chives!
Paula
Monday 3rd of March 2025
Hi, you mention adding pine nuts and pecorino cheese to the pesto in your notes, however they’re not included in the ingredients or method - how much of each would you suggest? Thank you!
John
Sunday 25th of August 2024
Too salty! Followed the recipe explicitly (my wife was supervising. ha) and although I like salt...this was waaaaay too too. And it was watery. For this 400g of beans (drained) and two garlic cloves, either cut veg. stock in half or double to 800g beans. In any case, cut 1 tsp salt to 1/2 tsp salt. Recipe was salty because stock, cheese, can beans all are salted. Right? Hope this helps.
By The Forkful
Thursday 29th of August 2024
Hey John, I'm sorry to hear that. I use unsalted beans and salt-free stock cubes, but it didn't occur to me that those aren't necessarily what other people will use. I'll make a note to add some notes to the recipe