Creamy Pesto Butterbeans (Vegan High-Protein)

These Creamy Pesto Butterbeans are deliciously creamy, vibrant and wholesome, packed with high protein, vegan and gluten-free ingredients. They are easy to make in less than 30 minutes for a delicious lunch or dinner.

I love these beans so much, and for so many reasons. They are a new family favourite as they pack so much flavour and are so quick and easy to make, plus they are a great option for meal prep and for eating up leftovers the next day. I am having a major love affair with Bold Bean Co beans and chickpeas; there’s really nothing quite like them. So, while you can certainly use other butterbeans for this recipe, they may not be quite as juicy as the Bold Bean ones, they are the best I’ve tried (and this is not sponsored in any way!). Another major bonus of this recipe is that it is part of my 30-minute meal series, so you can definitely eat this for a speedy midweek meal.

Why will I love this?

These beans are the best, they are:

• Vibrant, herby and zest
• Packed with fresh basil and garlic
• Loaded with vegetables, fibre and minerals
• High in protein
• Naturally vegan, gluten-free and nut-free
• Comes together in one pan and one small blender
• Great to serve with hunks of bread
• A delicious one for serving with pasta an potatoes
• Great for all the family
• Ready in 30 minutes
• Makes delicious leftovers for meal prep

If you already love the sound of these beans, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredient list is simple and I have linked to my favourite products and brands in the “shop the recipe” section below.

A note on beans:

• Butterbeans: this recipe calls for one 700g jar of Bold Bean Co butterbeans and this weight includes the beans and their liquid. We use it all so nothing is wasted. Note that for the sauce we need 150g beans and 120ml liquid and we use the rest for the beans in the pans. So, I like to drain all the beans, keeping the liquid in a bowl, measure out the beans and brine for the sauce and then keep the rest for the pan. If using other beans just make sure you match these weights and measurements, although this is designed around using one whole jar.

For the pesto sauce:

• Fresh basil: fresh is best for flavour and adding bulk to the pesto sauce.
• Nutritional yeast: this adds a savoury “cheesy” flavour that is typical of all pesto sauces. You could also use a vegan parmesan style cheese, too. I love this one.
• Tahini: this makes the sauce so creamy and smooth and keeps it nut-free too. Whereas a lot of pesto sauces will use whole nuts (or seeds) I have kept this easier by just using seed butter.
• Lemon: for zing.
• Salt and pepper: to season.

As for the pan of beans:

• Olive oil: use a good quality olive oil for frying off the veggies to add a rich flavour.
• Leek: I love using leeks as they add a tanginess but also turn caramel-sweet and sticky after frying off for a bit. You can also swap this for shallots or onion.
• Garlic: for flavour.
• Courgette: I used mini courgettes for this recipe as they are in season and look so cute, but regular courgette is also great.
• Chilli flakes: for some heat but only a little.
• Coconut yoghurt and bread: to serve I love to add some creamy cooling Cocos Organic natural yoghurt and to mop it all up with some sourdough.

Is this gluten-free and nut-free?

Yes this recipe is gluten-free and nut-free (I served mine with pine nuts so you can easily omit those). If you want to add some crunch on top use sunflower or pumpkin seeds.

How do I make this?

To make this recipe there are a few simple steps to follow:

• Measure out the beans: the whole beans and the liquid for the sauce and the pan.
• Make the pesto sauce: blend together all the ingredients till silky smooth.
• Fry off the leek and garlic: for 10 minutes until softening.
• Add the beans into the pan with the sauce: and stir well.
• Allow to warm through: for 5 minutes or so.
• Serve warm with some yoghurt, chilli flakes and pine nuts: or however you like.

How long will it last?

These butterbeans will keep in a sealed container, once cool, in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up.

What else can I make?

If you are looking for more bean-themed recipes, how about my:

• Roasted Vegetables and Chickpeas with Green Goddess Tahini
• Black Bean Tomato Curry with Mushrooms
• Crispy Pesto Chickpea Kale Orzo Salad
• Brussel Sprout Red Cabbage Slaw with Crunchy Chickpeas
• Loaded Pesto Bean Avocado Toast

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Creamy Pesto Butterbeans so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With pesto bean-y love x