Try these pesto butter beans for a quick plant-based lunch. Creamy beans, pesto, herbs, and lemon create a simple dish that works well over toasted bread with hummus and pickled onions.
Ingredients
- 1 onion
- 1 leek
- 2 cloves of garlic
- 2 tablespoons olive oil
- 600 g butter beans/lima beans already boiled
- 60 g pesto
- 2 tablespoons unsweetened plant milk I used soy
- 4 tablespoons nutritional yeast
- Salt and pepper
- 1 teaspoon dried oregano
- 2 tablespoons chopped parsley
- A pinch of chili flakes
- 140 ml water
- ½ lemon zest and juice
Serve with:
- Bread of choice
- Hummus
- Pickled onions
Instructions
- Chop the onion and leek and grate the garlic.
- In a wide pan, on a medium heat, add the olive oil, onion and leek along with a pinch of salt and sauté until translucent.
- Add the grated garlic and sauté for a minute, before you add the beans.
- Add a generous pinch of salt and pepper, the pesto and give it a good stir.
- Add the milk, along with the nutritional yeast and all the spices and herbs, stir it again and start adding the water bit by bit.
- Finish with some lemon zest and juice.
- Toast your bread, I used pitta, add a generous spread of hummus on top, then add some of the pesto beans on top, a drizzle of olive oil and some pickled red onions.