I Make These 2-Ingredient Creamy Beans When I’m Too Tired To Cook

I’ve got a real thing for creamy beans. Beans are rich in protein and fiber, so they fill me up fast when I’m in a time crunch. And with a few flavorful additions, they can handle main dish territory. I love serving them with crusty bread and a little salad for lunch or on a busy weeknight, and my husband is always happy to gobble them up.

While I’m all about making beans from scratch (I use my trusty Instant Pot) and adding plenty of bells and whistles to my beans, sometimes I need the simplest, easiest version that I can make while barely thinking. These two-ingredient creamy beans are for when you’re too tired to care, too exhausted to come up with anything else, or open your cupboard to find it almost bare. 

And you know what? You won’t be disappointed. Creamy pesto beans are so, so much better than warming up a sad can of soup.

Choosing the Right Beans

The first ingredient for these creamy peans is, well, beans. White beans to be exact, since they tend to yield the creamiest results with a relatively neutral flavor. Baby lima beans are the pièce de résistance of creamy white beans if you ask me, but aren’t always the easiest to find, especially canned. Any white beans will do, whether cannellini, Great Northern, or navy beans.

Use your favorite brand. Some canned beans are more tender, while others tend to be a bit tough. Find a brand that has a texture you like and stick with it.

The Secret Ingredient

Since this is a two-ingredient deal, the second ingredient is a real powerhouse: pesto. Rather than adding several separate ingredients, pesto ticks a lot of boxes. There’s the flavorful oil, fresh garlic, zesty basil, and nutty parmesan or pecorino cheese. All of these ingredients pair wonderfully with white beans.

Look for a good store-bought pesto. Options in the refrigerator case tend to be a bit better and fresher-tasting than shelf-stable options. For vegan beans, I really like Trader Joe’s Vegan Kale, Cashew, and Basil Pesto. If you plan to make a lot of pesto beans and you like a bargain (I know I do), I recommend Kirkland Basil Pesto from Costco.

By adding pesto to the pan at the beginning, it helps to infuse the beans with flavor in a short amount of time. Add a dollop before serving to capitalize on the raw pesto’s fresh flavor, giving the dish more complexity.

How To Make My 2-Ingredient Creamy Pesto Beans

For two to four servings, depending on what you’re serving with it, you’ll need:

• 1/4 cup pesto, plus more for serving
• 2 (15-ounce) cans white beans, drained and rinsed
• 1/3 cup water or broth, plus more as needed
• Salt, to taste

Heat a medium saucepan over medium heat. Add the pesto and let it sizzle until fragrant, about 30 seconds. Add the beans and water or broth and stir. Bring to a simmer, cover with a lid, and reduce the heat to low. Cook 10 to 20 minutes, depending on how tender you want your beans.

Roughly mash about 1/4 of the beans for a creamier texture, adding more water or broth if the beans are too thick. Season with salt to taste. Serve topped with more pesto.

How To Serve and Upgrade Your Creamy Beans

I like to serve these beans with crusty garlic bread. In the amount of time it takes for the beans to cook, I can easily rub a few slices of bread with garlic, drizzle with oil, and toast. Great for dunking! A crisp green salad is a nice accompaniment, too.

There’s plenty of room for upgrading these beans. I often add a squeeze of fresh lemon at the end to brighten the whole thing up. I’ve also stirred baby spinach in at the end so that it just wilts, adding nutrition and brightening up the dish. Of course, grated parmesan would be a delicious addition, whether stirred in or piled on top before serving. 

The last time I made two-ingredient creamy pesto beans, I drizzled a small pack of cherry tomatoes with olive oil, seasoned with salt, and broiled them while the beans cooked. I ended up piling the beans up on crispy toast and topping with the tomatoes, more pesto, and a drizzle of balsamic. A most excellent lunch!