Diary of a Dying Nation (@DiaryofaDyingNation)

Creamy Pesto Beans *These creamy pesto beans come together in just 30 minutes. The sauce clings to tender white beans, and whatever is left is perfect for sopping up with a warm, crusty baguette. For a heartier meal, serve the beans over whole-grain pasta, letting the sauce coat every bite.* 3 tablespoons extra-virgin olive oil 2 medium shallots, finely chopped (about ½ cup) 4 medium cloves garlic, thinly sliced (about 1½ tablespoons) 1 teaspoon salt-free Italian seasoning ¼ teaspoon crushed red pepper ⅓ cup heavy cream ⅓ cup lower-sodium vegetable broth 2 (15-ounce) cans no-salt-added cannellini beans, rinsed ⅓ cup refrigerated basil pesto ¼ cup packed fresh basil leaves, plus more for garnish 1 tablespoon lemon juice ¾ cup grated Parmesan cheese 4 (1-ounce) pieces crusty whole-wheat baguette, toasted Heat 3 T. oil in a large skillet over medium heat. Add chopped shallots and sliced garlic; cook, stirring often, until softened and translucent, about 2 min. Add 1 tsp. Italian seasoning and ¼ tsp. crushed red pepper; cook and stir until the spices are toasted and fragrant, about 1 min. Stir in ⅓ cup cream and ⅓ cup broth; bring to a simmer over med/high heat. Stir in rinsed beans and return to a simmer. Simmer, stirring occasionally, until the beans are warmed through and the sauce is thick enough that a spoon leaves a trail when dragged through it, 3 to 4  minutes. Remove from heat and stir in ⅓ cup pesto, ¼ c. basil and 1 tsp. lemon juice. Let cool slightly for 3 min., then gradually stir in ¾ cup Parmesan until melted. Garnish with additional basil, if desired. Serve with toasted baguette. #Dinner #Skillet #Mediterranean #CreamyPestoBeans #MakeThis https://www.eatingwell.com/creamy-pesto-beans-11708624