LunchVeganGluten-freeDairy-free
Creamy Pesto Beans
Prep
10 min
Cook
10 min
Total
20 min
Serves
2
Serving
1 serving
Ingredients
- 3 cups cooked pinto beans, divided
- 1 cup lite coconut milk
- 2 tablespoons pesto, divided
- 1 garlic clove
- Sea salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Method
- 1Add 1/3 of beans, coconut milk, half of pesto and garlic to blender.
- 2Blend until smooth, adding splash of water to thin if needed.
- 3Pour mixture into pot along with remaining beans.
- 4Stir and bring to simmer.
- 5Season with salt and pepper.
- 6Simmer 5-7 minutes until warmed through.
- 7Divide evenly between bowls.
- 8Top with remaining pesto and parsley.
Good to know
Storage
Store in airtight container in refrigerator for up to 4 days;.
Serving Size
Approximately 1 2/3 cups per serving;.
Additional Toppings
Nutritional yeast;.
Serve It With
Serve on its own or with toasted bread, crackers, roasted vegetables, or over quinoa or rice.