Stove-Top Basil Pesto Butter Bean Medley

Ingredients

- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 large red bell pepper, chopped
- 1 can (15 oz) butter beans, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup basil pesto

Instructions

1. Heat the Olive Oil:
- Place a large skillet over medium heat.
- Add 2 tablespoons of olive oil and allow it to heat for about 1 minute until shimmering.

2. Sauté Onion and Garlic:
- Add the finely chopped onion to the skillet.
- Sauté for 3 minutes, stirring occasionally, until translucent.
- Add the minced garlic and sauté for another 1 minute until fragrant.

3. Cook Corn and Red Bell Pepper:
- Stir in 1 cup of corn kernels and the chopped red bell pepper.
- Sauté for 5-6 minutes until the pepper softens and the corn is cooked through.

4. Add Butter Beans:
- Add the drained and rinsed butter beans to the skillet.
- Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Stir well to combine all ingredients and cook for 3 minutes to heat the beans thoroughly.

5. Incorporate Basil Pesto:
- Reduce the heat to low.
- Stir in 1/4 cup of basil pesto, ensuring all ingredients are evenly coated.
- Cook for an additional 2 minutes, stirring frequently.

6. Serve:
- Remove the skillet from the heat.
- Transfer to a serving dish and enjoy your flavorful lunch creation hot.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes

- Cooking Time: PT15M
15 minutes

Total Time

- PT25M
25 minutes

Type of Dish

- Lunch

Keywords

- Basil pesto recipe
- Butter bean medley
- Quick stove-top meal
- Summer vegetable dish
- Vegetarian lunch ideas
- Healthy corn recipes
- Easy weekday meals
- Skillet vegetables
- Vibrant pepper stir-fry
- Flavorful bean dish

Recipe Yield

- Feeds 4 adults

Calories

- 1050 calories (total for the dish)

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