Pesto Butterbeans with Kale, Sundried Tomatoes and Feta

Breakfast, Dinner

Quick, easy, nutritious and effortless is what this dish combines.

Beans get such a bad rap from keeping students alive during college to being in a typical greasy fry. However beans are a great and cheap protein source so I always keep a stock of tinned chickpeas, butter beans and kidney beans in my cupboards. You can instantly make hummus or bulk up a curry in minutes by rinsing and draining them.

This bean dish is perfect for a quick evening meal or brunch option. Serve alongside some hummus or chunky bread like sourdough to mop up the pesto. Crispy bacon or chorizo would also work great with the beans.

Serves 2.Pesto Beans with Kale, Sundried Tomatoes & Feta, Delalicious

  • 1 x 400g tin butter beans, drained and rinsed
  • 200g kale, de-stalked and roughly torn
  • 4 tsp green pesto
  • 2 tbsp sun-dried tomatoes, thinly sliced
  • 50g feta cheese, crumbled
  1. Place the beans in a large saucepan or frying pan with 2 tablespoons of water over a medium heat. Once the water begins to evaporate, add the kale and stir continuously to gently cook.
  2. Reduce the heat to low, stir through the pesto and tomatoes until well combined.
  3. Serve with the feta sprinkled over the top.

Happy cooking,

Sinéad

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