Print

Cannellini Beans with Kale Pesto

Stainless steel deep skillet filled with white beans and diced tomatoes with a lightly pulsed pesto of kale and almonds.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

EatSimpleFood.com

This cannellini bean recipe with kale pesto is warmed up on the stove top with fresh tomatoes and lemon juice.

Ingredients

  • 1/3 cup (~2.5 ounces) sliced almonds, toasted
  • 1 large head of kale, de-stemmed & roughly chopped
  • 1 ½ tsp garlic, minced
  • 3 Tbsp (~ 1 lemon) fresh lemon juice
  • 2 + Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • ½ tsp crushed red pepper flakes
  • 15.5 oz can cannellini beans, drained & rinsed
  • 1 large tomatoe, diced
  • 1/2 Cup water (optional as needed)
  • ⅓ cup Parmesan cheese, grated

Instructions

  • Preheat oven to 350F.  
  • Line a baking sheet with aluminum foil and toast sliced almond 5-7 minutes or until fragrant and beginning to brown.

Make Pesto:  

  • Destem, rinse, and roughly chop kale.  
  • Into food processor add: kale, toasted almonds, garlic, lemon juice, olive oil, salt, pepper, red pepper flakes (optional).  Pulse a handful of times until it's finely chopped.  You do not want it pulverized - you should still be able to see pieces of kale.
  • Bring a large pan to medium high heat, add olive oil to lightly coat the pan.
  • Add cannellini beans, kale pesto, and tomatoes.  Add 1/2 cup water if you want a thinner consistency.  Cover & cook ~ 5-7 minutes or until warm.
  • Add more olive oil, lemon juice, and/or salt to taste.  
  • Top with Parmesan cheese and garnish with red pepper flakes if you like.  Happy eating!  Beckie

Notes

  • This dish can be served warm or cold and cooking is optional.  Just mix all the ingredients together if you don't want to cook it!
  • Dark green lacinato (aka dinosaur) kale gives the pesto a deeper and darker color than curly lighter green kale. The lighter green kale retains it's color longer so choose that if you are a visual person and will have leftovers.
  • Use whole almonds and crush 'em up or use sliced almonds depending on what you have on hand.
  • Spice it up with crushed red pepper flakes.  
  • Serve as is as a main dish or over pasta, wild rice, or quinoa.

Find it online: https://eatsimplefood.com/cannellini-beans-with-kale-pesto/