Creamy White Beans with Mushrooms & Pesto

A pan of creamy white beans with pan roasted mushrooms and pesto on top.

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5 from 1 vote

Creamy White Beans with Mushrooms & Pesto

Tasty mushrooms with creamy beans and your favourite pesto is a delicious meal for any day of the week.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian, Mediterranean

Diet: Vegan

Servings:

Calories: 317kcal

Author: Louise-Claire Cayzer

Equipment

1 Flame proof casserole dish (or large pot)
1 frying pan or skillet

Ingredients

For the Beans

480 g cannellini or white beans Drained. Equivelant to 2 standard 15 oz 'cans'
3 tablespoon olive oil
40 g nutritional yeast
350 ml veggie stock or 2 tablespoon boullion mixed with 350 ml water.
2 teaspoon Cracked Black Pepper
Salt taste
1 tablespoon white wine vinegar or lemon juice

For the Mushrooms

250 g mushrooms eg chestnut mushrooms, cremini
2 cloves garlic or more!
1 teaspoon flakey sea salt
1 teaspoon chilli flakes to taste
1 tablespoon olive oil
3 tablespoon fresh chopped parsley
3 tablespoon Pesto Which ever pesto you like best!

Metric - American

Instructions

For the White Beans

In a large casserole dish or skillet heat the olive oil and add half the nutritional yeast and cracked black pepper.
3 Tbsp olive oil, 40 g nutritional yeast , 2 tsp Cracked Black Pepper
Drain and rinse the white beans, then add to the pan along with the stock.
480 g cannellini or white beans, 350 ml veggie stock
Leave the beans to simmer on low for up to 15 minutes
Salt taste
Add more cracked black pepper, nutritional yeast and the vinegar. The liquid should be reduced and creamy,
1 tbsp white wine vinegar
Serve the beans with lots of crusty bread to mop up the juices and an extra drizzle of olive oil.

For the Mushrooms

Roughly chop the mushrooms and finely slice the garlic.
In a dry frying pan, add the mushrooms and cook until they are reduced. Sprinkle over a little salt to help them release their juices. Speed this process up by pressing on them with a spatula.
250 g mushrooms, 1 tsp flakey sea salt
Once the mushrooms have released their 'juices' and the juices have evaporated a bit, add the garlic, chilli, and oil.
2 cloves garlic, 1 tsp chilli flakes, 1 Tbsp olive oil
Cook the mushrooms until the garlic is softened and cooked. Mix in fresh parsley.
3 Tbsp fresh chopped parsley
Serve the beans with the mushrooms piled on top and pesto drizzled over.
3 Tbsp Pesto

Notes

HINTS:

If you want a thicker stew, crush the beans a bit to thicken. If you like it a little more soupy, add in a little extra stock.

STORAGE:

This recipe will keep for up to a week in an airtight container in the fridge. It can also be frozen for up to three months. Perfect for meal prepping!

VARIATIONS

Different Beans - I prefer making this with white beans, however you could use navy beans, haricots, or even chickpeas cooked until very tender.

Mushroom varieties - use your favourite types of mushrooms such as baby bella, cremini or oyster. If you want to elevate this recipe to celebrate some fancy wild mushrooms, then chanterelles, porcini or any wild mushroom would be set off to a delicious advantage.

Gluten Free- make sure that your veggie stock is gluten free, otherwise this recipe is already vegan, dairy free and gluten free!

Other Veggies- replace the mushrooms with roasted peppers, green beans, asparagus or wilted winter greens. Just make sure to top with fresh herbs too!

Nutrition