eatsCrystal Zehetner

Quick and Easy Butter Beans with Spicy Vegan Pesto

eatsCrystal Zehetner
Quick and Easy Butter Beans with Spicy Vegan Pesto

Who doesn’t love a good fancy bean? I remember eating butter beans as a kid and thinking they were the best thing in the world. My Father is a wonderful cook and both my Grandfathers could throw down in the kitchen. As a little girl I would go to my Grandfathers house and he would say “Baby you hungry” Ummm, yes I would reply. I couldn’t wait to see what magic he would whip up in the kitchen to satisfy my taste buds. It was a well known fact gumbo, meatloaf, and butter beans was my Grandfathers specialty. So, this recipe is a combination of his traditional butter beans with my new age twist. This is a great side dish with baked chicken, grilled steak, or keep it vegan and match it up with some sauteed tofu.

Recipe

Time: 30mins Serving: 2

Ingredients

  • 1 garlic clove

  • 2oz pine nuts

  • 1 bunch of fresh basil leaves

  • 3 tbsp olive oil

  • juice of 1 lemon

  • salt and pepper

  • 1 can of butter beans, drained and rinsed

  • 2 cups of fresh kale

  • olive oil

  • juice of 1 lemon

  • sprinkling of pomegranate seeds

Instructions

  1. Start by making the pesto. Peel the garlic and then put all the ingredients into a food processor and blend until smooth. Set aside.

  2. Place the beans in a frying pan with the kale and pesto

  3. Sauté everything in a tablespoon of olive oil for 2-3 minutes until the kale has wilted and everything is tender.

  4. While the ingredients are cooking, squeeze the lemon for the salad over the beans and add more black pepper. Place the pesto beans and kale in a bowl and sprinkle the pomegranate seeds over the top.