The EASIEST Pesto Butter Beans

Heat 1 tbsp olive oil in a large pan over medium heat. Add finely chopped shallot and cook for 2-3 minutes, until translucent. Add minced garlic and fennel seeds and sauté for 1-2 minutes, until the fennel seeds are fragrant. Add the can of butter beans and white wine. Season with salt and pepper to taste. Cook until the wine is reduced by half. Add veggie stock, reduce heat to medium low and simmer for 5-7 minutes, stirring constantly to avoid sticking. Add vegan butter and stir through. Pour beans into a large serving bowl and drizzle with 2-3 tbsps pesto. (Optional: thin store-bought pesto with some olive oil and lemon juice to make it pourable.) Serve and enjoy!