Garlic Parmesan White Beans
These garlic parmesan white beans are creamy, garlicky, and ridiculously simple - a real "raid the fridge" recipe that turned out so good I had to share it! Cannellini beans are simmered in vegetable stock with Italian herbs, then finished with cream cheese and a generous amount of Parmesan for a rich, savory sauce that coats every bean. The whole thing takes about 15 minutes and uses one pan.
This is one of those recipes that proves you don't need a long ingredient list to make something incredible. Butter, garlic, beans, stock, cream cheese, Parmesan - that's essentially it. The garlic gets sautéed in butter and olive oil until golden and fragrant, then the beans simmer in the stock until the sauce thickens, and the cream cheese and Parmesan melt in at the end to create something impossibly creamy and moreish.
If you love creamy bean recipes, try my marry me butter beans, gochujang butter beans, or harissa butter beans. For more quick Italian-inspired dinners, my creamy pesto pasta and pasta e ceci are both reader favorites.
Why You'll Love This Recipe
This is a true "raid the fridge" recipe (the best kind!) where I had half a jar of white beans, some Parmesan cheese, and a scoop of cream cheese leftover in the kitchen, and the result was this tasty, creamy pan of beans!
This is the kind of recipe I'll make when I want something that feels indulgent and comforting but takes barely any effort. The combination of garlic, butter, and Parmesan is one of those flavor combinations that just works every time, and the cannellini beans soak it all up beautifully. Crushing a quarter of the beans into the sauce is optional but I really recommend it - it thickens everything naturally and gives you a creamier base without adding anything extra.
Ingredient Notes
Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.
- Cannellini beans: I used cannellini beans because they're mild, creamy, and absorb the garlicky Parmesan sauce beautifully. Butter beans or haricot beans both work as substitutes.
- Garlic: The garlic gets sautéed in butter and olive oil right at the start - this is where the foundation of the flavor comes from. Cook it until golden and fragrant, but don't let it burn.
- Olive oil and butter: Using both gives you the rich flavor of butter with the slightly higher smoke point of olive oil - perfect for great flavor with no burning. The butter also adds a gorgeous golden color to the garlic!
- Vegetable stock: The beans simmer in this for 10 minutes, absorbing the flavor and creating the sauce base. Use a good quality, low-sodium stock.
- Italian herbs: 1 teaspoon of a dried Italian herb blend (typically oregano, basil, thyme, rosemary). Simple but effective.
- Cream cheese: Stirred in at the end for a thick, silky creaminess. It melts into the reduced stock and creates a luxurious sauce when combined with the Parmesan.
- Parmesan: A generous amount - this is where the salty, savory depth comes from. Finely grate it so it melts smoothly into the sauce. Use vegetarian hard cheese if needed - I always tend to use a "hard cheese" from Asda, or Pecorino cheese, which is marked as vegetarian-friendly.
- Optional garnishes: Lemon zest (brightens everything up), chili flakes (a gentle kick of heat), fresh basil leaves. Any or all of these are recommended.
How to Make Garlic Parmesan Beans
Here's a quick overview of making this simple but delicious recipe - scroll down to the recipe card to have the ingredient quantities and instructions all in one place.
Step 1: Sauté the Garlic
Heat the olive oil and butter in a pan over medium heat. Add the minced garlic and black pepper and sauté for 1-2 minutes until golden and fragrant. Keep a close eye on it - garlic goes from golden to burnt very quickly.
Step 2: Simmer the Beans
Add the drained cannellini beans, vegetable stock, and Italian herbs. Stir together and simmer for 10 minutes until the sauce thickens.
Optionally, crush about a quarter of the beans with the back of your wooden spoon - this thickens the sauce naturally and gives a creamier texture.
Step 3: Add the Cheese
Turn down the heat and stir in the cream cheese and grated Parmesan until fully combined and melted. Let the pan simmer for another minute or two until the sauce is thick and creamy.
Step 4: Garnish and Serve
Add your garnishes of choice - lemon zest, chili flakes, and fresh basil are my recommendations. Serve immediately with crusty bread, over toast, or alongside a main.
Expert Tips
I've made this recipe a couple of times now (I always test my recipes at least twice before publishing them!), and I've included a couple of my best tips for getting great results every time.
- Don't burn the garlic: Medium heat, 1-2 minutes maximum. The garlic should be golden and fragrant, not brown or crispy. Burnt garlic is bitter and will ruin the whole dish.
- Crush some of the beans: Mashing about a quarter of the beans into the sauce is optional but highly recommended; it thickens the sauce naturally and creates a creamier, more cohesive texture while leaving plenty of whole beans for bite.
- Add the cheese on low heat: Turn the heat down before adding the cream cheese and Parmesan. High heat can cause the cheese to clump or the sauce to split. Low and gentle is the way.
- Use finely grated Parmesan: The finer the grate, the more smoothly it melts into the sauce. Pre-grated Parmesan from a tub works but a block grated on the fine side of a box grater is better.
- Add lemon zest at the end: If using, the lemon zest is best added after cooking - it stays bright and punchy rather than cooking out.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce will thicken as it cools - add a splash of water or stock when reheating.
- Reheating: Reheat gently on the stove over low heat with a splash of water. The cream cheese sauce can split on high heat.
- Freezing: I wouldn't recommend freezing this one - the cream cheese and Parmesan sauce can split when defrosted. Best enjoyed fresh.
FAQs
Yes! Butter beans, haricot beans, or even chickpeas all work well. Cannellini beans have a milder flavor and slightly creamier texture, but it's flexible.
Both! With crusty bread it's a satisfying light meal for two. As a side, it'll serve 3-4 alongside a main dish.
Use olive oil instead of butter, a plant-based cream cheese, and nutritional yeast instead of Parmesan. The result will be slightly different but still creamy and delicious.
Let it simmer a bit longer to reduce. Crushing some of the beans also thickens the sauce naturally. If it's still too thin after the cheese is added, a minute or two more on low heat will tighten it up.
Garlic Parmesan White Beans
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves minced
- Salt to taste
- 0.5 teaspoon black pepper
- 400 g cannellini beans drained and rinsed
- 250 ml vegetable stock
- 1 teaspoon Italian herbs
- 2 tablespoon cream cheese
- 50 g Parmesan cheese grated
- lemon zest, chilli flakes, basil leaves (optional garnishes)
Method
- Heat the oil and butter in a pan over medium heat and add the minced garlic and black pepper. Saute for 1-2 minutes until turning golden and fragrant (but not burning).1 tablespoon olive oil, 1 tablespoon butter, 3 garlic cloves, 0.5 teaspoon black pepper
- Add the cannellini beans, vegetable stock, and Italian herbs. Stir together and simmer for 10 minutes until the sauce thickens. Optionally, you could crush about ¼ of the beans with the back of your wooden spoon. Taste, and season with salt as needed.400 g cannellini beans, 250 ml vegetable stock, 1 teaspoon Italian herbs, Salt
- Turn down the heat and add the cream cheese and Parmesan cheese, stirring until fully combined. Let the pan simmer for another minute or two until the sauce is thick and creamy.2 tablespoon cream cheese, 50 g Parmesan cheese
- Add your garnishes of choice and serve!lemon zest, chilli flakes, basil leaves
Nutrition
Notes
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce will thicken as it cools - add a splash of water or stock when reheating.
- Reheating: Reheat gently on the stove over low heat with a splash of water. The cream cheese sauce can split on high heat.
Chef's Tips:
- Don't burn the garlic: Medium heat, 1-2 minutes maximum. The garlic should be golden and fragrant, not brown or crispy. Burnt garlic is bitter and will ruin the whole dish.
- Crush some of the beans: Mashing about a quarter of the beans into the sauce is optional but highly recommended; it thickens the sauce naturally and creates a creamier, more cohesive texture while leaving plenty of whole beans for bite.
- Add the cheese on low heat: Turn the heat down before adding the cream cheese and Parmesan. High heat can cause the cheese to clump or the sauce to split. Low and gentle is the way.
