Spicy Red Pesto Skillet Beans
A can of beans is all you need for a hearty and nutritious lunch! I used harissa paste to bring the heat and store-bought red pesto to finish the skillet with those fabulous flavours. So easy and so delish too! See the notes section for garnishes. ENJOY!
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
14
Serves: 2
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 pinch1 pinch1 pinch Red Pepper Flakes
- 3 tsp3 tsp3 tsp Harissa Paste
- 1 whole1 whole1 whole Yellow Onion, finely diced
- 1 Tbsp1 Tbsp1 Tbsp Basil, fresh, torn or chiffonade
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 540 ml540 ml540 ml White Beans, Salt Free, drained & lightly rinsed
- 0.666 cup0.666 cup0.666 cup White Wine, I used Pinot Grigio
- 0.666 cup0.666 cup0.666 cup Vegetable Broth, I used Pres Choice Plant-Based Chik'n
- 0.5 whole0.5 whole0.5 whole Lemon, juice only
- 0.5 cup0.5 cup0.5 cup Grana Padano Cheese, finely shredded
- 2 Tbsp2 Tbsp2 Tbsp Sundried Tomato Pesto, Store Bought Red Pesto
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Black Pepper, To Taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the garlic, EVOO, and harissa paste in a 10" skillet set to just below medium heat. Once heated, stir and let everything sizzle together for 30 + seconds before adding the onion and a good pinch of both salt & pepper. Stir and cook a few minutes before folding in the fresh basil and continuing for another minute or so. Drop in the tomato paste and let that sizzle up before stirring everything together and continuing to cook for about 3 - 4 more minutes.
- Add the white beans and season once again with salt & pepper. Stir and let the beans come to temperature in the skillet, about 2 -3 minutes. Pour in the wine and let that simmer off until reduced by 2/3. Next, pour in the broth and season once again with a good pinch of salt & pepper. Reduce the heat to a simmer and let the beans cook 15 + minutes until tender with most of the liquid having been cooked out. You still want a little saucy action. During the 15 minutes, if the beans start looking dry, add some more broth to keep them saucy and simmering.
- Turn off the heat and fold in the juice from the 1/2 lemon, prepared pesto, and grana padano. At this point, taste and determine if you want to add additional pesto for more flavour. If not, adjust your salt to to your liking and set the beans aside a moment to grill your bread.
- Garnish the skillet with crumbled feta cheese, a slice or two of lemon, some fresh parsley, and some fresh basil too. Scoop / spoon the beans on to your grilled toast and ENJOY!
Notes
- Red pesto is widely available at the market. Whether it's sundried tomato, spicy, or just a basic tomato variety, all of them would be perfect!
- Serve / Garnish - Grilled Bread, Crumbled Feta Cheese, Parsley, Fresh Basil, Lemon Slices
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Grain Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 924 |
| Fat: | 49 g |
| Carbohydrates: | 168 g |
| Protein: | 72 g |
| Cholesterol: | 59 g |
| Sodium: | 1501 mg |
| Fiber: | 47 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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