Garlic Parmesan White Beans
211kcal
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
Serving4gCalories211kcalCarbohydrates18gProtein11gFat12gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.1gCholesterol23mgSodium709mgPotassium41mgFiber5gSugar1gVitamin A425IUVitamin C1mgCalcium229mgIron3mg
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.