{"id":14334,"date":"2026-01-30T18:02:07","date_gmt":"2026-01-30T18:02:07","guid":{"rendered":"https:\/\/diyhaven858.wasmer.app\/index.php\/easy-creamy-pesto-beans-recipe\/"},"modified":"2026-01-30T18:02:07","modified_gmt":"2026-01-30T18:02:07","slug":"easy-creamy-pesto-beans-recipe","status":"publish","type":"post","link":"https:\/\/diyhaven858.wasmer.app\/index.php\/easy-creamy-pesto-beans-recipe\/","title":{"rendered":"Easy Creamy Pesto Beans Recipe"},"content":{"rendered":"


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\n \"pesto
\n <\/source><\/source><\/picture>\n Michelle McGlinn\/Tasting Table<\/span>\n <\/div>\n
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Beans are having kind of a moment; which is a funny thing to say about a food that has been a staple in cuisines all around the world for hundreds of thousands of years. Still, every few years we are reminded that beans are nutritional powerhouses, and eating them can significantly improve our overall health. The cause of the most recent surge of bean popularity may have to do with the rising interest in fiber, the newest fad taking the world of nutrition by storm. Fiber, which helps the digestive system run smoothly, is arguably even more important than long-beloved protein, and getting more of it in your everyday diet is important: Trendy or not.<\/p>\n

What’s new about the rising popularity of beans this time is the recipes, which don’t just incorporate beans as an ingredient but showcase them as the main course. Large, soft, tender beans take the place of pasta like gnocchi, and act as a super-buttery base for meats and sauces. In this recipe, developer Michelle McGlinn turns glossy butter beans into a creamy, dreamy pesto dish by mixing fresh basil pesto with heavy cream and strips of crispy prosciutto. The result is a rustic, one-pot dinner for fiber enthusiasts who love the taste and texture of pesto and gnocchi but want to make beans the main ingredient. Ready in barely 30 minutes, this easy creamy pesto bean recipe is the perfect way to have a delicious fiber-packed meal any day of the week.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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The ingredients needed to make easy, creamy pesto beans<\/h2>\n
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\n \"ingredients
\n <\/source><\/source><\/picture>\n Michelle McGlinn\/Tasting Table<\/span>\n <\/div>\n
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To make the pesto in this recipe, you’ll need a large amount of fresh basil. Consider buying a live plant, which can then be planted and regrown for future pesto recipes. You’ll also need garlic, walnuts, lemon juice, salt, pepper, olive oil, and Parmesan, which can also be used on top of the finished dish. For the beans, you’ll need prosciutto (or bacon), onion, vegetable broth, heavy cream, and two cans of butter beans, which can be found in the same aisle as all other canned beans or swapped for Great Northerns.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 1: Chop the pesto solid ingredients<\/h2>\n
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\n \"basil
\n <\/source><\/source><\/picture>\n Michelle McGlinn\/Tasting Table<\/span>\n <\/div>\n
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Add the basil, garlic, and nuts to a food processor. Pulse until finely chopped.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 2: Stream in the oil<\/h2>\n
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\n <\/source><\/source><\/picture>\n Michelle McGlinn\/Tasting Table<\/span>\n <\/div>\n
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Add the lemon juice and pepper and replace the lid. While pulsing, slowly drizzle in the olive oil until the mixture is mostly smooth.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 3: Pulse in the Parmesan<\/h2>\n
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\n \"parmesan
\n <\/source><\/source><\/picture>\n Michelle McGlinn\/Tasting Table<\/span>\n <\/div>\n
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Add the Parmesan and pulse until just combined. Season to taste with salt.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 4: Heat oil in a skillet<\/h2>\n
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\n \"heating
\n <\/source><\/source><\/picture>\n Michelle McGlinn\/Tasting Table<\/span>\n <\/div>\n
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To make the beans, heat 2 tablespoons of oil in a large skillet over medium heat.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 5: Crisp the prosciutto<\/h2>\n
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\n \"crisping
\n <\/source><\/source><\/picture>\n Michelle McGlinn\/Tasting Table<\/span>\n <\/div>\n
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Add the prosciutto and cook until crisp, about 3 minutes.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 6: Cook the aromatics<\/h2>\n
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\n \"cooking
\n <\/source><\/source><\/picture>\n Michelle McGlinn\/Tasting Table<\/span>\n <\/div>\n
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Remove the prosciutto and set aside. Add the onion and cook until soft, about 3-4 minutes. Add the garlic and stir.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 7: Simmer the beans with broth and cream<\/h2>\n
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\n \"simmering
\n <\/source><\/source><\/picture>\n Michelle McGlinn\/Tasting Table<\/span>\n <\/div>\n
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Once fragrant, add the beans, broth, and heavy cream. Bring to a simmer and allow to thicken, about 10 minutes, stirring frequently.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 8: Swirl in the pesto<\/h2>\n
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\n \"combining
\n <\/source><\/source><\/picture>\n Michelle McGlinn\/Tasting Table<\/span>\n <\/div>\n
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Stir in the pesto and remove from the heat.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 9: Serve the beans<\/h2>\n
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\n \"Pesto
\n <\/source><\/source><\/picture>\n Michelle McGlinn\/Tasting Table<\/span>\n <\/div>\n
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To serve, top with the crispy prosciutto, any extra pesto, and freshly grated Parmesan.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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What pairs well with pesto beans?<\/h2>\n<\/p><\/div>\n
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