Creamy White Beans
Suitable for any meal, this dish revamps canned beans into an upscale and hearty side. In under 10 minutes, you can enjoy Creamy White Beans topped with your favorite herbs on hand.
August 28, 2020
I don’t know about you, but I’ve been relying on the contents of my pantry much more often these days. Having cans of beans on hand (chickpeas, black beans, white beans) always seems to be an excellent idea for bulking up a meal or using for a meatless night.
To avoid getting burnt out by the same old ideas, I wanted to try out a new recipe for Creamy White Beans, and I was so pleased with this side made with basic pantry staples. Make it a little more to your liking by topping with your favorite fresh herbs or cheeses, a sprinkle of sea salt, or drizzle of olive oil!
How to Make It
Crisp & Smash the White Beans
Start by sautéing garlic and olive oil, then add your beans and seasonings. I used sea salt, black pepper, and chili flakes.
Cook these on medium-high heat for a few minutes to brown the beans slightly.
Once they’ve been heated through, smash 1/3 of the beans, leaving the remainder intact. The smashed beans will contribute to the nicely thick and creamy texture.
Add liquid and simmer
Add in your preferred liquid — I used a combination of coconut milk and water in these photos. Chicken or vegetable broth works well too. Choose one or all three.
Let the beans simmer on low heat for about 2-3 minutes, or until the liquid reduces slightly and the beans have a creamy consistency.
Add more water, broth, or coconut milk to reach your desired thickness and creaminess. Simmer again if needed.
Serve with fresh herbs
In my humble opinion, Creamy White Beans are best served with fresh chives, a squeeze of lemon, and a little parmesan. Experiment with your own flavor combinations: crushed red pepper flakes and lemon, parsley and feta, flaky sea salt and olive oil.
Enjoy!
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Creamy White Beans
Ingredients
- 1 15 oz. can white beans, rinsed and drained
- 1 tbsp olive oil
- 1 clove garlic, minced
- salt and pepper
- 1/4 tsp chili flakes (or use chili oil instead)
- 1/2 cup coconut milk, broth, or water (or any combination of these)
- fresh herbs
- squeeze of lemon
Instructions
- Heat a large skillet with olive oil. Add garlic and cook until translucent, about 1-2 minutes.
- Add white beans to the skillet and season to taste with salt, pepper, and chili flakes. Turn up the heat to allow the beans to crisp and brown slightly, about 3-4 minutes.
- Turn down the heat, and mash 1/3 of the beans with the back of a spatula.
- Add only 1/3 cup of your coconut milk, broth, or water (or a combination of the three) and reduce the heat to a gentle simmer. Let the beans reduce in the liquid until they become evenly creamy, about 2-3 minutes.
- Add remaining liquid, if needed, to reach your desired creaminess. Season to taste.
- Top with fresh chives and a squeeze of lemon, or your preferred flavors: fresh parsley, chili flakes, parmesan cheese, feta, or flaky sea salt.
Notes
- This recipe works well with cannellini beans or butter beans.
- The calorie count includes using 1/2 cup coconut milk in the recipe.