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Garlicky Mashed Beans with Vegetables and Pesto ~ Lydia's Flexitarian Kitchen
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Garlicky Mashed Beans with Vegetables and Pesto

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Cuisine: vegetarian
Servings: 4 servings
Author: LydiaF

Ingredients

For the pesto

  • 1 cup fresh basil leaves a generous handful
  • 1 - 2 tablespoons extra virgin olive oil
  • 1 - 2 garlic cloves depending on the size peeled
  • 2 - 3 tablespoons grated Parmesan cheese or similar hard cheese
  • 2 tablespoons nuts walnuts, pine nuts or almonds are good choices. I used slivered almonds. You can omit these if you prefer.
  • salt and pepper to taste

For the garlicky bean mash

  • 2 cups cooked cannelini or other white bean I used a standard sized can and rinsed the beans before using
  • 1 - 2 garlic cloves depending on the size
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

For the vegetables

  • About 2 cups sliced summer vegetables like eggplant and zucchini
  • 1 small onion peeled and cut into half moons
  • 1 cup sliced bell pepper any color (I used orange and red peppers)
  • pinch red pepper flakes
  • olive oil to saute
  • salt and pepper to taste

Instructions

Make the pesto

  • Puree the garlic and basil in a food processor. Add one tablespoon olive oil, Parmesan cheese and your choice of nuts. Pulse until combined. Season with salt and pepper. Add more olive oil to adjust the texture as needed. Store in the fridge until needed. Bring to room temperature before serving.

Make the mashed beans

  • Puree the beans, garlic, Parmesan cheese, salt and pepper in a food processor until smooth and well combined. Taste and adjust the seasoning as desired.
  • Like the pesto, the bean mash can be made ahead of time and stored in the fridge. Bring to room temperature or gently reheat before serving.

Prepare the veggies

  • Heat some olive oil and a pinch of red pepper flakes in a large skillet.
  • Saute the onions and pepper together until they soften.
  • Add the zucchini and eggplant. Saute until cooked to your desired doneness. Add a tablespoon of water or more oil if necessary.
  • Salt and pepper to taste.

To serve

  • Mound about 1/2 cup of mashed beans onto the plate. Top with about a quarter of the vegetables and drizzle on the pesto sauce.