One Pot Alfredo Beans (high protein)

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 24 minutes

Ingrédients

2 tablespoons butter

1 finely chopped shallot

4-6 cloves minced garlic (adjust to your garlic preference - I used 6 cloves)

1-2 teaspoons salt (adjust to your saltiness preference)

1/4 teaspoon ground black pepper

1 teaspoon italian seasoning

1 cup bone broth (sub vegetable broth if desired)

2 cups whole milk (DO NOT use low fat milk, coconut milk can work as a dairy free sub)

1/2 cup grated parmesan

juice from 1/4 lemon

2 cups finely chopped kale (you can omit this if desired)

3 cans Cannellini beans - drained

crushed red pepper flakes

toasted sourdough (optional but recommended!!)

fresh chopped basil

1/4 cup cashews

2 tablespoons olive oil

2 tablespoons water

1 clove garlic

3 tablespoons parmesan chunks

juice from 1/2 lemon

pinch salt/pepper

1 cup fresh basil

Instructions

Heat butter over medium heat until melted. Add garlic and shallot. Cook for 5 minutes.

Add all remaining ingredients to the pot except for the kale, stir to combine. Bring to a simmer - being careful not to boil. Simmer for 10 minutes.

Mash about 1/4 of the beans using a potato masher (a jar or spatula would also work). Simmer for an additional 5-10 minutes.

Turn heat to low, add kale and stir to combine until wilted. Turn off heat and let beans cool for at least 5 minutes, they will thicken as they cool.

If you are making the pesto, add all pesto ingredients to a food processor and process until smooth. Stop to scrape the sides down as needed.

Top beans off with pesto and red pepper flakes if using, serve and enjoy.

Nutrition

• Calories: 576 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 4 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 41 mg
• Sodium: 937 mg
• Glucides Totaux: 81 g
• Fibres Diététiques: 17 g
• Sucres Totaux: 8 g
• Protéines: 35 g