Tasty Beans with Lemon Flavor

I've fallen in love with this lively mix of butter beans, creamy ricotta, tangy lemon, and fresh basil pesto. It's become my favorite quick meal when I want something that tastes amazing without spending ages in the kitchen. The smooth ricotta works so well with the filling beans, and the zesty pesto ties everything together perfectly.

The first time I threw this together was during a busy evening when I needed something quick but nutritious. My family couldn't believe how fancy it tasted – now they ask for it at least twice every month!

What You'll Need

• Butter beans: Grab a couple 400g tins for that smooth, substantial base. Try to find beans that look plump and similar in size.
• Fresh ricotta: Go for high-quality whole milk stuff for the smoothest result. Fresher means better flavor.
• Lemon: You'll use both the peel and juice for brightness. Pick heavy, unwaxed ones.
• Extra virgin olive oil: Don't skimp here – the taste really shows. Something with a bit of kick works great.
• Fresh basil leaves: These make your pesto pop. Look for bright green ones with no brown spots.
• Pine nuts: Give them a quick toast to bring out their flavor. Keep them in your freezer so they stay fresh.
• Parmesan cheese: Grate it yourself from a block for the best taste.
• Garlic: Fresh cloves add that wonderful aroma. Pick firm bulbs that haven't sprouted.
• Salt and pepper: Some nice sea salt flakes and fresh-ground pepper really wake up the flavors.
• Extra basil for the top: A few fresh leaves add color and a burst of herb flavor.

Easy Cooking Method

Whip up your basil pesto:

Throw the basil, pine nuts, Parmesan, and garlic in a food processor and pulse until roughly chopped. This makes sure everything breaks down evenly without turning the basil to mush. While it's running, slowly pour in olive oil until it looks smooth but still has some texture. Adding it bit by bit stops the oil from splitting later. Give it a taste and add salt if needed – different Parmesan cheeses can vary in saltiness.

Get your beans ready:

Drain and rinse the butter beans well to get rid of the canning liquid. Pat them dry gently with paper towels so they don't water down your dish. In a big bowl, carefully mix the beans with the ricotta using a gentle folding motion to keep the beans whole. You want the ricotta to coat them, not turn into one big mix. Add the lemon zest and juice, folding again just enough to mix it in. Sprinkle with salt and fresh pepper, keeping in mind the pesto will add more flavor too.

Put it all together:

Spoon the bean mixture into a wide, shallow dish where the pesto can pool around the edges. Pour the fresh pesto generously over top, letting it run down the sides. You can fold some in if you want, making pretty green swirls through the white beans. The color contrast makes this dish look as good as it tastes.

Add the final touches:

Scatter some torn basil leaves on top and maybe a little drizzle of your best olive oil. You can eat it right away or let it sit for 20 minutes so the flavors can mingle. A final sprinkle of black pepper and sea salt right before serving brings it all together.

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The real star here is actually the humble butter bean. While most people grab chickpeas or cannellini, butter beans soak up flavor amazingly while staying firm and intact. My nonna always told me that a well-made bean dish only needs good olive oil and a little attention.

Prep In Advance

This dish actually tastes better after resting a few hours, which makes it perfect for company. You can make all the parts up to two days before. Keep the pesto with a thin layer of olive oil on top to stop it from turning brown, and store the bean mix covered in your fridge. Let everything warm up to room temp before you put it together – this helps all the flavors open up. If you make the whole thing ahead, wait to add the fresh basil topping until you're ready to serve.

Change With The Seasons

When summer brings loads of cheap basil, make twice as much pesto and freeze some for winter. In springtime, try mixing in some blanched fresh peas or fava beans. Fall versions taste great with cubes of roasted butternut squash, while winter calls for slow-roasted cherry tomatoes that add sweet richness. These tweaks keep the dish exciting all year long using what's in season.

Ways To Serve It

This tasty dish stands on its own but works even better with thoughtful pairings. Serve it with grilled sourdough rubbed with garlic for a complete meal, or as part of a spread with olives and roasted peppers. For a bigger dinner, it sits nicely beside a simple piece of fish or chicken. I love bringing it to the table family-style with a crisp white wine when friends come over – it feels fancy without much fuss.

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This dish brings bold flavors to your table without much effort, making cooking and serving it a real pleasure.

Frequently Asked Questions

→ Can I use dried butter beans instead of canned?

You can totally use dried butter beans. Just let them soak overnight, then cook them for about 45-60 minutes until they're soft. You'll want roughly 1½ cups of dried beans to match the two cans this dish calls for. Make sure they're completely tender before you mix them with the ricotta.

→ What can I substitute for pine nuts in the pesto?

Walnuts, almonds, or sunflower seeds work great instead of pine nuts in your pesto. They'll give you that nice crunch and nutty taste while saving you some cash since they're usually cheaper and easier to find. Just add them to taste, as some nuts pack more flavor punch than others.

→ How long will this dish keep in the refrigerator?

Your finished dish will stay good in a sealed container in the fridge for up to 3 days. The pesto by itself can last about 5 days when stored separately. For the tastiest results, save the pesto and add it right before you eat if you're planning to have leftovers.

→ Can I make this dish vegan?

You sure can! Swap out the ricotta for a plant-based version or use blended silken tofu with some nutritional yeast and lemon juice mixed in. For the pesto, replace Parmesan with nutritional yeast or a vegan Parmesan option. Your dish will still turn out creamy and tasty.

→ What other beans work well in this dish?

Cannellini beans, lima beans, or great northern beans are all fantastic options if you don't have butter beans. Each type brings its own unique texture, but they're all creamy enough to go wonderfully with the ricotta and pesto combo.

→ Can this dish be served warm?

You bet! While many folks enjoy it at room temperature, this dish tastes wonderful slightly warmed up too. Just heat the bean and ricotta mix on low until it's warm but not hot, then top it with your fresh pesto right before serving for a cozy twist.