Description
A warm and creamy butter bean bowl finished with whole milk ricotta, bright lemon, basil pesto, and fresh basil for a quick Mediterranean-inspired meal.
Ingredients
Scale
- 2 cans butter beans, 15 ounces each, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, finely minced
- 1/3 cup vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup whole milk ricotta
- 1/4 cup basil pesto
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil leaves, torn
Instructions
- Set a medium skillet over medium-low heat and warm it for about 1 minute.
- Add the olive oil and garlic, then stir for 30 seconds until fragrant without browning the garlic.
- Add the drained butter beans and vegetable broth, then stir gently to coat.
- Simmer for 6 to 8 minutes, stirring occasionally, until the broth reduces slightly and the beans look creamy.
- Stir in the lemon juice, lemon zest, kosher salt, and black pepper, then taste and adjust seasoning.
- Spoon the warm beans into a shallow bowl, then add dollops of ricotta and drizzle basil pesto over the top.
- Finish with torn basil leaves and serve warm with bread, grains, or vegetables.
Notes
- Use whole milk ricotta for the creamiest texture.
- Add pesto at the end so the color stays bright and fresh.
- Reheat leftovers gently with a splash of broth or water.
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 2g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 18mg
Keywords: butter beans, ricotta beans, lemon basil pesto beans, vegetarian bean bowl, creamy beans