Tomato Herb Butterbeans with Pesto Rice

These Tomato Herb Butterbeans with Pesto Rice are so flavorful and filling! Butterbeans are hearty and satisfying and go well with all the other flavors in this dish. The tomatoes add a bit of acidity and lots of freshness, and the pesto rice is easy to make. It’s a great way to add extra veggies to your meal. Enjoy for lunch or dinner!

I’m here with another quick and easy, plant-based recipe that will fill you up and keep you feeling good this holiday season. These Tomato Herb Butter Beans with Pesto Rice are packed with flavor and are great for lunch or dinner.  

Why You’ll Love This Easy and Flavorful Recipe

• You get to use butterbeans – I don’t know about you, but I think butterbeans are so cool. They’re much bigger than most other beans and have a nice mild taste and creamy texture. Their large size gives them main-dish energy, and they really are the star here.
• The pesto rice is so easy to make – I eat a lot of rice, and sometimes it can get a little boring. Adding some pesto to your rice jazzes it up and gives it tons of flavor. You can use jarred or homemade pesto for this recipe. I like to use homemade pesto that’s made with spinach or kale, so I can pack in even more veggies.
• The colors are festive – I love that this recipe has bright red and green colors! It’s not necessarily a holiday meal, but it feels lovely and festive with these colors.

Tomato Herb Butter Beans with Pesto Rice Recipe Ingredients

• Rice – I prefer white rice over brown, so I used some white rice that I cooked earlier in the day. You can use any kind of grain you like. Cauliflower rice would even work well for this recipe.
• Pesto – You can use store-bought or homemade pesto for this recipe. I used a homemade pesto that combines fresh basil and kale. I love adding kale or spinach to my pesto recipes because they don’t change the flavor much, but pack in more veggies.
• Butterbeans – You can find butterbeans in the canned-bean aisle at the grocery store. I used two cans for this meal. You could also cook your own butterbeans if you prefer. If you can’t find butter beans, I recommend white beans or chickpeas as a substitute.
• Tomato – I know tomatoes aren’t in season at the moment, but you should still be able to find them at the grocery store. You can use cherry tomatoes, regular tomatoes, or even canned tomatoes if you like.
• Herbs – This recipe is flavored with fresh rosemary and parsley. You can definitely add other herbs, like thyme, too.
• Onion and Garlic – Onion and garlic add a nice flavor to the olive oil that the beans are cooked in. If you’re a garlic lover, feel free to add as much as you like!
• Lemon – I use both the lemon zest and juice for this recipe. Fresh lemon juice helps brighten up this meal and goes well with the fresh herbs.
• Olive Oil – I cook the beans in olive oil and also add a little drizzle to the finished beans just before eating. It adds some nice richness and flavor.
• Salt and Red Pepper Flakes – To taste.

How To Make Crispy Fried Butter Beans with Green Rice

1. You can use leftover rice or prepare fresh rice for this recipe. If using leftover rice, make sure to heat it through before adding the pesto. Add your rice to a medium-sized bowl with the pesto sauce. Mix until pesto is completely incorporated into the rice. Season with extra salt and pepper, if needed.
2. Heat a large skillet over medium heat and add about 1 Tablespoon of olive oil. Once heated, add in the onion, garlic and rosemary. Cook together until fragrant and onion is softened, 2-3 minutes.
3. Next, add the butterbeans, salt, and red pepper flakes, and mix well. Arrange beans in a single layer on the bottom of the pan and let cook for a few minutes on each side, until most beans have a golden-brown color. If you want your beans to be crispy, I suggest adding a little extra olive oil to help with that.  
4. Add the sliced tomatoes, stir together, and cook for just about 2-3 minutes, until the tomatoes have softened. Turn the heat off and mix in the fresh parsley, lemon zest, and lemon juice. Add extra salt and red pepper flakes, if desired.
5. I like to serve my butter beans over a big scoop of pesto rice with extra fresh herbs, lemon juice, and a drizzle of extra virgin olive oil. Enjoy!

Why Your Body Will Love This Meal

Butterbeans are a type of lime bean high in fiber and protein, as well as many other important vitamins and nutrients.  

• Butterbeans contain both soluble and insoluble fiber, which helps keep you feeling full for longer. This can help promote a healthy weight and decrease the feeling of wanting to overeat. When your digestive system is bulked up with healthy fiber, it sends messages to your brain that you’re full and satisfied. Maintaining a healthy weight is important and can protect against many diseases and illnesses.
• Butterbeans are also a great source of plant-based protein, with 1 cup of beans equalling about 15 grams of protein. Protein consumption is vital for humans, and very important for keeping energy levels up.

Recipe Frequently Asked Questions

• Is this recipe vegan? Yes!  Despite the name, butterbeans don’t have any butter in them.
• Is this recipe gluten-free? Yes, as long as you use a gluten-free grain.
• What can be substituted for the butter beans? I suggest using white beans or chickpeas if needed.
• Can cauliflower rice be used in this recipe? Yes, this would be a great way to use cauliflower rice.
• How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Easy Vegan Recipes Featuring Beans?

Quick and Easy Chickpea Curry with Kale

Lemony White Bean Soup with Quinoa

Easy Rice and Bean Stir Fry

Chili Garlic Broccoli with Chickpeas

Fajita Gnocchi Skillet with Black Beans

Tomato Herb Butter Beans with Pesto Rice

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

These Tomato Herb Butter Beans with Pesto Rice are so flavorful and filling! Butter beans are hearty and satisfying and go so well with all the other flavors in this dish. The tomatoes add some acidity and freshness and the pesto rice is easy to make and is a great way to add extra veggies into your meal. Enjoy for lunch or dinner!

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Ingredients

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• 2 cups cooked rice, I like to use white rice
• 1/2 cup pesto sauce, store-bought or homemade
• 1 tablespoon olive oil
• 1/3 cup diced onion, I used white
• 1 tablespoon chopped fresh rosemary
• 2–3 cloves garlic, minced
• 2 (15 oz) cans butter beans, drained and rinsed
• 1 cup sliced cherry tomatoes, or diced regular tomatoes
• 1 tablespoon chopped fresh parsley, or more if desired
• Juice and zest of 1 small lemon
• Salt and red pepper flakes, to taste

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Instructions

1. You can use leftover rice or prepare fresh rice for this recipe.  If using leftover rice, make sure to heat it through before adding the pesto.  Add your rice to a medium sized bowl with the pesto sauce.  Mix together until pesto is completely incorporated into the rice.  Season with extra salt and pepper, if needed.
2. Heat a large skillet over medium heat and add in about 1 tablespoon of olive oil.  Once heated, add in the onion, garlic and rosemary.  Cook together until fragrant and onion is softened, 2-3 minutes.
3. Next, add in the butter beans, salt and red pepper flakes and mix together well.  Arrange beans in a single layer on the bottom of the pan and let cook for a few minutes on each side, until most beans have a golden brown color.  If you want your beans to be crispy, I would suggest adding in a little bit of extra olive oil to help with that.
4. Add in the sliced tomatoes, stir together and cook for just about 2-3 minutes, until the tomatoes have softened.  Turn the heat off and mix in the fresh parsley, lemon zest and lemon juice.  Add extra salt and red pepper flakes, if desired.
5. I like to serve my butter beans over a big scoop of the pesto rice with extra fresh herbs, lemon juice and a little drizzle of extra virgin olive oil.  Enjoy!

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner, Vegan
• Method: stovetop
• Cuisine: American