Pesto Lunch Beans

VeganVegetarian
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Ingredients

  • 2 Onions chopped ⓘ
  • 1/3 cup Kale chopped ⓘ
  • 2 Cans of cannellini beans (white kidney beans) ⓘ
  • 2 tablespoons Olive oil ⓘ
  • 1 cup Pesto ⓘ

Instructions

  1. Heat up oil in pan at medium high heat. Add onions and kale.
  2. Once onions start to brown, add in rinsed beans. Cook for 5-10 minutes
  3. Add pesto to pan. Depending on pesto used, you may need to add a few teaspoons of water to help the pesto to be evenly incorporated. . Take it off the heat. Salt and pepper to taste.

Nutrition & Diet Analysis (per serving)

427 kcal 21% DV
Protein Fat Carbs

Macronutrients

Protein 5.4g 11% DV
Total Fat 38g 49% DV
Carbs 17.2g 6% DV
Fiber 2.8g 10% DV
Sugar 2.9g 6% DV

Electrolytes

Sodium 9994.3mg 100% DV
Potassium 306mg 7% DV

Vitamins & Minerals

Vitamin A 19.3mcg 2% DV
Vitamin C 0.4mg
Calcium 97.5mg 8% DV
Iron 1.2mg 7% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

pesto onion beans olive oil salt

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