Creamy canned beans take on the vibrant color of a bold-flavored pesto in this simple recipe. Broiling the red pepper and tomatoes developed char and slightly smoky flavor. Instead of a traditional pine nut pesto, we opted for more budget-friendly almonds. We whizzed the pesto ingredients—plus tomato paste, vinegar, garlic, and spicy Calabrian chiles—in a food processor to create a paste that infused the beans with spice and rustic texture. We also designed this dish to be adaptable to different preferences and pantry staples. While cannellini beans are the recommended choice, other white beans such as Great Northern or even chickpeas can be used as substitutes. This flexibility extends to other ingredients as well, making the recipe a convenient option for a weeknight dinner when you might be working with limited supplies.
Get my recipe at America’s Test Kitchen.
