These one-pot creamy green goddess butter beans are made with my favourite homemade pesto. The dish is packed with veggies, including zucchini, peas, kale, basil and beans, and ready in about 20 minutes. Serve up with some toasted bread, homemade naan (get my recipe here!), or some orzo, and enjoy! I know you’ll love this one (not to mention your gut will too!). This serves 2 hungry people (or 2 less hungry people with 1 serving leftover).
Prep time: 5-10 minutes
Cook time: minutes
Servings: 2
Ingredients
- 1 tbsp olive oil
- 3-4 cloves of garlic
- 1 shallot
- 1 medium zucchini
- 2 cans of butter beans (400mL each)
- 2/3 cup of peas, thawed
Pesto
- 2-3 kale leaves
- Lots of fresh basil
- 1/2 cup roasted unsalted cashews
- 1 1/2 tbsp lemon juice (about 1/2 lemon)
- 3 tbsp nutritional yeast
- Pinch of salt
- 1 cup water
Equipment
- Blender
- Large pan or pot
Instructions
- Dice the shallot, peel and mince the garlic cloves and cut the zucchini into half moons.
- To a non-stick pan on medium heat, add the olive oil along with the shallot, stirring frequently.
- After a few minutes, add the garlic and then the zucchini and continue stirring.
- Meanwhile, drain and rinse the cans of butter beans, setting aside 2/3 cup of beans for the pesto.
- Reduce heat to medium-low and keep an eye on the pan while you prepare the pesto. To a blender, add kale, lots of basil leaves, cashews, 2/3 cup butter beans, lemon juice, nutritional yeast, salt and water and blend until smooth and creamy.
- Add the beans to the pan along with the peas and pesto and turn the heat up to bring to a simmer.
- Simmer for a few minutes until it reaches a good consistency (adding a bit more water if needed to loosen), then enjoy!
Notes
*Depending on the strength of your blender, you may need to soak cashews in boiling water before blending. I find the best blender for cashews is a bullet blender!
