Tasty Beans with Citrus Pesto

This bright bowl combining butter beans with ricotta, lemon, and basil pesto has become my favorite quick meal when I want something tasty yet filling without spending ages cooking. The smooth ricotta works perfectly with the substantial beans while the zingy pesto ties everything together beautifully.

I whipped this up one busy evening when time was short but I needed something wholesome. My folks were so blown away by the fancy restaurant-like taste that they now ask for it at least twice every month.

Ingredients

• Butter beans: A pair of 400g tins providing a velvety foundation. Go for plump, evenly sized beans for best results.
• Fresh ricotta: Grab good whole milk ricotta for ultimate creaminess. Freshness matters for that clean taste.
• Lemon: You'll need both peel and juice for brightness. Pick unwaxed ones that seem heavy when held.
• Extra virgin olive oil: Don't skimp here as the flavor stands out. Something with a bit of kick from Italy fits well.
• Fresh basil leaves: They're what makes the pesto sing. Hunt for bright green ones without any dark spots.
• Pine nuts: Give them a quick toast to bring out their flavor. Keep them frozen so they don't go bad.
• Parmesan cheese: Grate it yourself from a chunk instead of buying pre-grated for genuine taste.
• Garlic: Raw cloves add wonderful aroma. Look for firm ones that haven't started sprouting.
• Salt and pepper: Big salt flakes and fresh-ground pepper will lift all the flavors.
• Extra basil for topping: A few fresh leaves add nice color and a final herby touch.

Step-by-Step Instructions

Whip up the basil pesto:

Throw the basil, pine nuts, Parmesan, and garlic into a food processor and pulse until they're roughly chopped. This first step makes sure everything breaks down evenly without turning the basil to mush. While the machine runs, slowly pour in olive oil until you get a smooth mix that still has some texture. Adding it gradually keeps the oil from splitting later. Give it a taste and add more seasoning since different Parmesan varieties can change the saltiness.

Get the beans ready:

Drain and wash the butter beans well to get rid of the excess starch and liquid from the can. Pat them dry gently with paper towels so they don't water down your dish. In a big bowl, mix the beans with the ricotta using gentle movements to keep the beans whole. The ricotta should coat the beans rather than turning into one uniform mix. Add the lemon zest and juice, folding them in just enough to mix. Season carefully with salt and fresh pepper, keeping in mind the pesto will bring more flavor.

Put it all together:

Spoon the bean mixture into a wide, shallow dish where the pesto can pool around the edges. Pour the fresh pesto generously over top, letting it run down the sides. You can fold some in if you want, making pretty green swirls through the white beans. The color contrast makes this dish look as good as it tastes.

Last touches before eating:

Sprinkle with some torn basil leaves and maybe a little drizzle of your nicest olive oil. You can eat it right away or let it sit for 20 minutes so the flavors can mingle. A last bit of black pepper and sea salt just before serving pulls everything together nicely.

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The real star of this dish isn't fancy - it's the humble butter bean. While most folks grab chickpeas or cannellini beans, butter beans are amazing at soaking up flavor while staying intact. My nonna always told me that a properly made bean dish needs nothing but good olive oil and attention.

Make It Ahead

This dish actually gets better after resting for a few hours, which is perfect when you've got company coming. You can prep all the parts separately up to two days before. Keep the pesto with a thin layer of oil on top to stop it turning brown, and store the bean mix covered in the fridge. Let everything warm up to room temp before combining, which helps all the flavors open up. If you make the whole thing ahead, just wait to add the fresh basil topping until you're ready to serve.

Seasonal Variations

When summer brings loads of cheap basil, make double the pesto and freeze some for winter use. In springtime, try tossing in some blanched fresh peas or fava beans. During fall, add some roasted butternut squash chunks, while winter versions taste great with slow-roasted cherry tomatoes for a bit of sweetness. These seasonal tweaks keep this dish exciting all year while using what's fresh now.

Serving Suggestions

Though tasty by itself, this adaptable dish really shines with thoughtful pairings. Enjoy it with garlic-rubbed grilled sourdough for a complete meal, or as part of an appetizer spread with olives and roasted peppers. For a bigger dinner, it sits nicely alongside simple fish or chicken dishes. I love putting it in the middle of the table with a crisp white wine when friends come over for something casual but special.

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This dish brings lively flavors to your table without any fuss, making cooking and serving it a real pleasure.

Frequently Asked Questions

→ Can I use dried butter beans instead of canned?

You can definitely use dried butter beans. Just soak them overnight and then cook them for about 45-60 minutes until they're soft. You'll want around 1½ cups of dried beans to match the two cans in this meal. Make sure they're completely tender before you mix them with the ricotta.

→ What can I substitute for pine nuts in the pesto?

Walnuts, almonds, or sunflower seeds work great instead of pine nuts in the pesto. They give you similar crunch and nutty flavor while being cheaper and easier to find. You might need to tweak the amount based on your taste, since different nuts have their own strength levels.

→ How long will this dish keep in the refrigerator?

The finished dish will stay good in a sealed container in the fridge for up to 3 days. You can keep the pesto on its own for up to 5 days. For the tastiest results, add the pesto right before you eat if you're planning to save some for later.

→ Can I make this dish vegan?

You totally can! Swap out the ricotta for a plant-based version or mashed silken tofu mixed with nutritional yeast and lemon juice. For the pesto, use nutritional yeast or vegan Parmesan instead of regular Parmesan. The dish will still have that nice creamy texture and similar taste.

→ What other beans work well in this dish?

Cannellini beans, lima beans, or great northern beans all fit nicely in place of butter beans. Each type brings a slightly different feel but keeps the creamy quality that goes so well with the ricotta and pesto.

→ Can this dish be served warm?

You bet! While many folks enjoy it at room temperature, this dish tastes amazing when lightly warmed. Just heat the bean and ricotta mix over low heat until it's barely warm (not hot), then put fresh pesto on top before serving for a cozy twist.