This week we’re eating… warming pesto butter beans
I eat a mostly plant-based diet – but sometimes I really crave stodgy comfort food. Pasta also triggers my IBS, so I tend to avoid it, but these warming pesto butter beans, inspired by the wonderful Deliciously Ella, is a brilliant substitute. The homemade pesto is so yummy I could eat it by the spoonful, the beans are comforting and the pomegranate seeds give it a little crunch and a pop of colour.
It’s so quick and easy to make – it took me about 15 minutes. The recipe below serves two but I made enough of that there was extra for my lunch the next couple of days. It’s just as good cold or is easy enough to warm up in a pan the next day.
I’m vegetarian but Cardiff Daddy accompanied his with salmon and said it was lovely.
Here’s what to do.
Ingredients – serves 2
For the pesto
2 garlic cloves
100g pine nuts
50g basil leaves
6 tbsp olive oil
Juice of 2 lemons
Salt and pepper to season
For the beans
2 x 400g cans of butter beans, dtained and rinsed
2tbsp Olive oil
Juice of 2 lemons
Handful of pumpkin seeds
60g pomegranate seeds
- To make the pesto. Peel the garlic and then put all the ingredients into a food processor and blend until smooth.
- Then, put the beans, spinach and pesto into a large frying pan, add 2tbsp olive oil and saute for 3-4 minutes until the spinach has wilted and the beans and pesto are warm. Add the lemon juice and some black pepper and cook for another minute or two.
- Place into a bowl, and sprinkle the pumpkin and pomegranate seeds on top.
Let me know if you give it a go. For more healthy eating recipe inspiration, see the food section of Cardiff Mummy Says.
Recipe inspired by Deliciously Ella Every Day.
You might also like: sweet potato, and black bean stew
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