Creamy Spiced White Beans (Print View)
Tender white beans and mushrooms in creamy spiced sauce with golden cheddar herb crust. Hearty vegetarian comfort food.
# What You Need:
→ Beans & Vegetables
01 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
02 - 8 oz mushrooms, sliced
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp olive oil
06 - 1 cup vegetable broth
→ Creamy Sauce
07 - 1/2 cup heavy cream or plant-based cream
08 - 1/4 cup cream cheese or vegan cream cheese
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/4 tsp chili flakes (optional)
12 - Salt and pepper, to taste
→ Cheddar Herb Topping
13 - 1 cup sharp cheddar cheese, shredded (or plant-based alternative)
14 - 1/2 cup panko breadcrumbs
15 - 2 tbsp fresh parsley, chopped
16 - 2 tbsp fresh chives or thyme, chopped
17 - 2 tbsp melted butter or olive oil
# How-To Steps:
01 - Preheat oven to 400°F. Position rack in the center of the oven.
02 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 3 minutes.
03 - Add the sliced mushrooms and cook, stirring occasionally, until golden brown and most of the released moisture has evaporated, about 6 minutes.
04 - Stir in the minced garlic and cook until fragrant, about 1 minute. Add the drained white beans and gently toss to combine with the vegetables.
05 - Sprinkle smoked paprika, ground cumin, chili flakes, salt, and pepper over the bean mixture. Stir thoroughly to evenly distribute the spices.
06 - Pour in the vegetable broth and bring to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
07 - Reduce heat to low. Stir in the heavy cream and cream cheese, stirring continuously until the sauce is smooth, creamy, and well blended, about 3 minutes. Adjust seasoning to taste.
08 - In a small mixing bowl, combine the shredded cheddar, panko breadcrumbs, chopped parsley, chives or thyme, and melted butter or olive oil. Toss until the breadcrumbs are evenly coated.
09 - Sprinkle the cheddar herb topping evenly over the bean and mushroom mixture. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the topping is golden brown and bubbling.
10 - Remove from the oven and let rest for 5 minutes before serving to allow the sauce to thicken slightly. Serve with crusty bread or a fresh green salad.
# Expert Hints:
01 -
- The creamy sauce tastes like it took hours but comes together in minutes with cream cheese doing most of the heavy lifting.
- That golden cheddar herb crust on top will have everyone scraping the skillet clean.
- It is the kind of vegetarian dish that never once makes anyone miss meat.
02 -
- Do not skip draining and rinsing the beans because that starchy canning liquid will make your sauce gritty and dull.
- Letting the mushrooms brown properly before adding liquid is the difference between a dish that tastes flat and one that tastes like you cooked it with care.
03 -
- If your skillet is not oven-safe, simply transfer the bean mixture to a baking dish before adding the topping and baking.
- A pinch of nutmeg stirred into the creamy sauce adds a subtle warmth that most people cannot identify but everyone notices when it is missing.