Butter Beans With Ricotta, Lemon + Basil Pesto Recipe

I love crafting inventive dishes and this butter bean mix is a standout. Creamy ricotta and zesty lemon infuse hearty butter beans with brightness, while wild garlic and toasted walnuts add texture and depth. Blended with Parmesan and olive oil, this Unique Bean Recipes creation is a vibrant vegetarian treat worth trying.

I recently stumbled upon this killer twist on classic bean recipes that I just had to share. I love experimenting and this Butter Beans with Ricotta, Lemon + Wild Garlic Pesto recipe is something else.

I start off with two cans of butter beans, drained and rinsed, and mix them with a cup of full fat ricotta cheese. Then I add the zest and about 2 to 3 tbsp of juice from one lemon, which really enlivens the dish.

I also toss in a cup of roughly chopped wild garlic leaves, a minced garlic clove, and a generous drizzle of 1/2 cup extra virgin olive oil. For a little crunch and depth, I mix in 1/3 cup toasted walnuts and 1/2 cup grated Parmesan cheese.

This recipe is perfect for when you’re in the mood for a unique bean recipe that fits well into any seasonal, vegetable focused meal, making it ideal for summer dinner ideas or a fresh vegetarian gluten free dinner. Enjoy the journey!

Why I Like this Recipe

I love this recipe because it combines fresh, zesty lemon with the rich creaminess of ricotta in a way that really wakes up my taste buds. I also dig how the wild garlic pesto gives a rustic, home-cooked feel while adding a punch of flavor that lifts the whole dish. Another reason is that the texture is just perfect – the butter beans keep everything hearty yet light, and the toasted walnuts offer a fun crunch. Lastly, it’s a breeze to put together even when I’m in a hurry, and it always makes me feel like I’m eating something both nourishing and indulgent.

Butter Beans with Ricotta, Lemon and Wild Garlic Pesto from Bold Bean Co. is totally my kind of dish. It’s got a mix of flavors that make it kinda addictive. I love the tang from the lemon combined with the smooth ricotta and the boldness of the garlic leaves. The toasted walnuts add a nice crunch too, and the Parmesan gives it that extra cheesy kick. It’s one of those recipes where every bite has a little bit of everything, making it a perfect light main course or appetizer.

Ingredients

• Butter Beans: Provide fiber and protein, giving a smooth, earthy taste.
• Ricotta Cheese: Creamy, rich, and protein packed; adds mild sweetness and velvety texture.
• Lemon: Tangy zest and juice, imparting a refreshing, lively flavor boost.
• Wild Garlic: Fresh aromatics, vitamins, and a peppery herbaceous note that enlivens.
• Toasted Walnuts: Crunchy, nutty with omega-3 fats; boosts texture and healthy fats.
• Parmesan Cheese: Salty, nutty flavor, adds depth and a savory touch.
• Extra Virgin Olive Oil: Rich in healthy fats, it smoothly binds the dish together.
• Garlic: Adds warmth and flavor, bolstering the dish with its robust kick.

Ingredient Quantities

• 2 cans (15 oz each) butter beans, drained and rinsed
• 1 cup ricotta cheese (full fat is best)
• Zest of 1 lemon
• Juice of 1 lemon (about 2 to 3 tbsp)
• 1 cup wild garlic leaves, roughly chopped
• 1/3 cup toasted walnuts (or pine nuts if ya like)
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste

How to Make this

1. Drain and rinse the butter beans well and set them aside in a big bowl

2. In a food processor, toss in the wild garlic leaves, toasted walnuts, grated Parmesan, minced garlic, lemon zest and lemon juice then blend until it turns into a smooth pesto

3. While the processor is running, drizzle in the olive oil slowly until the mix is well combined; season with salt and pepper to taste

4. Gently fold in the ricotta cheese with the butter beans – try not to mash them too much so you keep a bit of texture

5. Pour the pesto over the beans and ricotta and stir until everything gets evenly coated

6. Give it a taste and adjust the seasoning by adding a bit more salt, pepper or lemon juice if u feel its needed

7. Let the mixture stand for a few minutes so the flavours can mingle together

8. Serve it up as a hearty appetizer or a light main dish and sprinkle a little extra Parmesan on top if you like

9. Enjoy your tasty butter beans with ricotta and lemon wild garlic pesto!

Equipment Needed

1. Colander to drain the butter beans
2. Large mixing bowl to hold the drained beans and final mixture
3. Food processor to blend the wild garlic, walnuts, Parmesan, garlic and lemon ingredients into a smooth pesto
4. Knife and cutting board for mincing the garlic and chopping the wild garlic leaves
5. Zester or microplane to zest the lemon
6. Measuring cups and spoons for the lemon juice, olive oil, and walnuts
7. Spatula to gently fold the ricotta and beans together

FAQ

Butter Beans With Ricotta, Lemon + Basil Pesto Recipe Substitutions and Variations

• For the butter beans, you can use cannellini beans or even chickpeas for a slightly different texture and flavor.
• If you dont have ricotta, try using cottage cheese (just blend it a bit to make it smoother) or mascarpone for a creamier twist.
• Not finding wild garlic leaves? Baby spinach or garlic chives can work well in a pinch.
• If toasted walnuts arent available, pine nuts, almonds, or even pecans can substitute nicely.
• For the Parmesan, you could swap in Pecorino Romano if you want a sharper bite.

Pro Tips

1. When makin the pesto in the processor, be careful not to overblend it cause you still want some texture from the garlic and walnuts.
2. Make sure you drain and rinse the butter beans real good so you dont end up with extra water messin up the consistency.
3. To boost the flavor even more, let the mix sit for a few minutes after stirrin so all the flavors can really get to know each other.
4. If you wanna switch up the textue a bit, gently fold in the ricotta instead of mixin it too hard so the butter beans keep some of their bite.