Step 1

You can use leftover rice or prepare fresh rice for this recipe.  If using leftover rice, make sure to heat it through before adding the pesto.  Add your rice to a medium sized bowl with the pesto sauce.  Mix together until pesto is completely incorporated into the rice.  Season with extra salt and pepper, if needed.

Step 2

Heat a large skillet over medium heat and add in about 1 tablespoon of olive oil.  Once heated, add in the onion, garlic and rosemary.  Cook together until fragrant and onion is softened, 2-3 minutes.

Step 3

Next, add in the butter beans, salt and red pepper flakes and mix together well.  Arrange beans in a single layer on the bottom of the pan and let cook for a few minutes on each side, until most beans have a golden brown color.  If you want your beans to be crispy, I would suggest adding in a little bit of extra olive oil to help with that.

Step 4

Add in the sliced tomatoes, stir together and cook for just about 2-3 minutes, until the tomatoes have softened.  Turn the heat off and mix in the fresh parsley, lemon zest and lemon juice.  Add extra salt and red pepper flakes, if desired.

Step 5

I like to serve my butter beans over a big scoop of the pesto rice with extra fresh herbs, lemon juice and a little drizzle of extra virgin olive oil.  Enjoy!