Creamy Pesto Butter Beans

Simple summer cooking.

Jump to Recipe

Summer calls for simple summers bursting with fresh flavors, and these creamy pesto butter beans are just that. Featuring a light pesto cream sauce made with storebought shortcuts, this one-pan dinner can be on the table in less than 30 minutes—and you can eat easy knowing clean-up will be a breeze.

This vibrant sauce hinges on storebought pesto, so choose one you know you love. If you don’t usually buy storebought pesto or have a favorite brand, I recommend Gotham Greens, and if that’s not available, any pesto sold in the refrigerated section. Avoid jarred pestos, as they tend taste less fresh.  

Soft and creamy with just enough firmness to hold their own against a thicker sauce, butter beans are also neutral enough to support a variety of different flavors profiles. I like to think of them as the mezzo alto of the bean world: perfectly content to melt into the backdrop when other beans or vegetables are  present, but substantial enough to step into the spotlight and take the lead. Here I’ve cast them in the star role, capitalizing on their larger sauce as well as their creamy texture, which contributes to the creaminess of the sauce.

Speaking of the sauce:

I don’t love a creamy sauce that’s too heavy with cream, so this sauce uses bean juice from the bottom of the can as well as heavy cream to create that luscious but light texture. The sauce may thicken and seem to dry out as it cools, but don’t panic. Just add water, a tablespoon at a time, and stir until the sauce has loosened to your desired consistency.

These beans are best served the day they’re made, but any leftovers can be stored in an airtight container for up to 3 days. I recommend reheating on the stove with a little water (see above!) or in the microwave with a little water in 15-second bursts, stirring in between. Slow and gentle reheating is key to avoiding a split sauce (you know when you reheat a cream-based sauce and it turns oily?) but if the sauce does split, don’t worry: it will still taste delicious.

Enjoy!

---

Creamy Pesto Butter Beans

(Serves 4)

2 (14.5-oz) cans butter beans

2 tbsp. unsalted butter

3 cloves garlic, finely chopped

¼ cup heavy cream

¼ cup water

¼ tsp. kosher salt

1/8 tsp. red pepper flakes

½ cup finely grated parmesan cheese (1 oz.) plus more for topping

6 tbsp. basil pesto

Basil, for serving

Equipment: colander, large pan

Instructions

Set a colander or fine mesh sieve over a large bowl. Drain the butter beans into the colander, allowing the juice from the cans to collect in the bowl. Reserve ¼ cup of this bean juice; discard the remaining juice. Set beans and reserved juice aside.

In a large pan over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Add reserved butter beans and toss to coat in the garlicky butter.

Add heavy cream, water, ¼ tsp. kosher salt, red chili flakes, and reserved ¼ cup bean juice. Bring to a simmer and cook, stirring often, until thickened, 3-4 minutes. Stir in cheese until melted.

Remove from heat and stir in pesto just until combined. Top with basil and serve immediately.