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If these creamy pesto butter beans aren’t on your dinner roster yet, allow me to introduce you. This one-pan, no-oven-required meal is ridiculously cozy, made with just 6 ingredients, and ready in under 30 minutes–the triple threat of weeknight vegetarian dinners!
save this recipe!Pesto is picky. She’s delicate and does not like high heat. Crank the temp too much and bam—burnt, bitter basil (no thanks). But after testing these creamy pesto beans on repeat (you should see my fridge), I finally cracked the code.
The secret? Low heat, a splash of bean juice (trust me), and cream cheese to pull it all together into the silkiest, dreamiest sauce. It’s cozy, herby, and destined to be served with crusty bread to soak up every last drop.
Hello, Easy Weeknights
- Elegant But Unfussy: It feels fancy enough for date night or dinner parties but simple enough for a Tuesday night in sweatpants.
- Meal-Prep Friendly: It reheats like a dream and somehow tastes even better the next day (great for lunch leftovers!).
Reader rating
“We loved this recipe as-is for the first night and for left overs we added in some chopped zucchini that’s in season now! We would have never thought to make this without your recipe. Super quick and easy. Felt like a hearty eat!” —Jennifer
Key Ingredients
We kept this quick and cozy skillet meal simple. You’ll just need a few easy-to-find ingredients, most of which you probably already have in your kitchen. Jump down to the recipe card for exact measurements.
- Pesto: Make some homemade pesto or buy a jar! For the best results, choose a variety made with good-quality olive oil and real basil. You can also use a vegan option here.
- Butter Beans: Canned beans win for convenience. Don’t toss the liquid, as you’ll need it for the sauce.
- Cream Cheese: Use vegan cream cheese if you’re dairy-free. I’ve tested both and either work beautifully!
- Cherry Tomatoes: Keep some whole and halve the rest. They soften and burst slightly, adding brightness and natural sweetness to the sauce.
Picking the Right Beans
Not all canned butter beans are created equal! For the creamiest texture, look for ones labeled “large lima beans.” If you’re cooking them from scratch, simmer the cooking liquid down by half—it’ll give you that rich, starchy base that makes the sauce extra silky.
Let’s Make skillet-simmered beans
We’re essentially just warming things in a skillet here. As long as you keep the heat low, you’ll have a decadent vegetarian pesto dinner in under 30 minutes. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Simmer the sauce over medium/low heat in a large skillet.
- Stir in the fillings, cover, and gently simmer for 15 minutes.
- Serve warm, topped with fresh basil or parmesan.
Recipe Tip
Don’t skip the reserved bean liquid! Adding a splash (start with ¼-½ cup) helps loosen the cream cheese and pesto into a smooth, pourable sauce without watering down the flavor.
Got a Can of Butter Beans?
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Creamy Lemon Pepper Butter Beans Skillet
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Marry Me Butter Bean Breakfast Skillet
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Creamy Pesto Butter Beans Skillet (6 Ingredients)
Ingredients
- 2 Tbsp olive oil, 30 mL
- 2 cloves garlic, minced
- 4 oz cream cheese, can use vegan option, 113 g
- ½ cup pesto, can use vegan option, 120 g
- 2 15-oz cans butter beans, drain and reserve the juice from the cans, 425 g cans
- 1 pint cherry tomatoes, cut half of them in half, 350 g
Instructions
- Sauce: Heat 2 Tbsp olive oil over medium/low heat in a large skillet. Add 2 cloves garlic (minced) and cook until fragrant, about 1 minute. Stir in 4 oz cream cheese, ½ cup pesto, and a splash of the reserved juice from the can of butter beans (I used about ½ cup). Stir until melted and combined.
- Fillings: Stir in 2 15-oz cans butter beans (drained) and 1 pint cherry tomatoes (cut half of them in half). Cover and gently simmer for 15 minutes.
- Serve warm with crusty bread!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Make It Your Own
The great thing about this high-protein vegetarian meal is how versatile it can be! No butter beans? Use cannellini beans or chickpeas. Out of cream cheese? Try mascarpone, sour cream, or a splash of cashew cream.
No cherry tomatoes? Use sun-dried tomatoes for a tangy bite. You can make it spicy by stirring in a pinch of red pepper flakes with the garlic. Or, toss in a few handfuls of greens during the last 5 minutes of cooking. See what I mean?
I love your recipes! I have to laugh when I see the creamy ingredient, which is usually on the list. That is by no means a complaint. Thanks for all you do, Sarah!
Haha you’re the best, thanks so much for your comment!
We loved this recipe as-is for the first night and for left overs we added in some chopped zucchini that’s in season now! We would have never thought to make this without your recipe. Super quick and easy. Felt like a hearty eat!
So happy you loved it, happy eating!
Excellent! I made it to spec but then decided on some spinach. Also had some mozzarella put that on top till nice and bubbly. Burrata and sun dried tomatoes would also be delish. I made some orzo and garlic bread!!
Thanks for the sweet review, happy cooking!
This was a delicious dinner! I had never eaten butter beans before! This recipe was simple but oh so flavorful and filling!
Thanks for cooking with me Ingrid (and trying something new!), can’t wait for you to try more!
I’m getting into my 1850s housewife era recently and beans are becoming a staple. Your recipes are helping so much. I make yogurt and I was wondering how substituting yogurt for cream cheese would work out in this recipe?
Haha, love it! Yogurt could work well, but it’s more likely to split when heated, so I would just stir it in after removing the pan from the heat.