Spicy Red Pesto Skillet Beans

1/3/2025

Prep Time: 15 Min
Cook Time: Approx. 30 Min

Yields: 2 Servings (Main)

What You Need

3 Tbsp. EVOO
3 cloves Garlic, crushed & minced
Good Pinch Red Pepper Flakes
3 Tsp. Harissa Paste
1 Yellow Onion, finely diced
1 Tbsp. Fresh Basil, torn / chiffonade
1 Tbsp. Tomato Paste
540ml can Salt-Free White Beans, drained & rinsed
2/3 C White Wine ( I used Pinot Grigio)
2/3 C + PC Plant-Based Chik'n Broth
1/2 Lemon
1/2 C Grana Padano, finely shredded
2 + Tbsp. Store-Bought Red Pesto
Himalayan Salt & Cracked Pepper
GARNISH / SERVE - Grilled Bread, Crumbled Feta Cheese, Lemon, Fresh Parsley, Basil, Pepper Flakes

Begin heating the garlic, EVOO, and harissa paste in a 10" skillet set to just below medium heat. Once heated, stir and let everything sizzle together for 30 + seconds before adding the onion and a good pinch of both salt & pepper. Stir and cook a few minutes before folding in the fresh basil and continuing for another minute or so. Drop in the tomato paste and let that sizzle up before stirring everything together and continuing to cook for about 3 - 4 more minutes.

Add the white beans and season once again with salt & pepper. Stir and let the beans come to temperature in the skillet, about 2 -3 minutes. Pour in the wine and let that simmer off until reduced by 2/3. Next, pour in the broth and season once again with a good pinch of salt & pepper. Reduce the heat to a simmer and let the beans cook 15 + minutes until tender with most fo the liquid having been cooked out. You still want a little saucy action. During the 15 minutes, if the beans start looking dry, add some more broth to keep them saucy and simmering.
Turn off the heat and fold in the juice from the 1/2 lemon, prepared pesto, and grana padano. At this point, taste and determine if you want to add additional pesto for more flavour. If not, adjust your salt to to your liking and set the beans aside a moment to grill your bread.
Garnish the skillet with crumbled feta cheese, a slice or two of lemon, some fresh parsley, and some fresh basil too. Scoop / spoon the beans on to your grilled toast and ENJOY!