Butter Beans with Pesto, Artichoke Hearts and Sundried Tomatoes


This dish comes together quickly for a weeknight dinner with serious flavor.
Serve over pasta (phase 1) or a whole grain.

Butter Beans with Pesto, Artichoke Hearts and Sundried Tomatoes

Servings 6


  • 1 yellow onion chopped
  • 2-3 cloves of garlic minced
  • 1 large carrot peeled and chopped
  • 2 celery stalks chopped
  • 2 cans of butter beans drained and rinsed
  • 1 can of artichoke hearts quartered or halved
  • ¼ cup of sundried tomatoes in oil diced
  • 1 lemon juiced
  • 3-4 tablespoons of prepared pesto


  • Saute onions and garlic until soft (about 5-10 minutes).
  • Add carrots and celery and sauté for 5-10 more minutes.
  • Add beans, artichoke hearts, and sundried tomatoes.
  • Add lemon juice, stir carefully to combine without making the ingredients mushy.
  • Salt and pepper to taste.
  • Add prepared pesto to taste.

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