Creamy Spiced White Beans (Printer-Friendly)
White beans and mushrooms in a smoky cream sauce, crowned with a golden cheddar herb crust.
# What You'll 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 Make It:
01 - Preheat oven to 400°F. Position rack in the center.
02 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and sauté until softened, about 3 minutes.
03 - Add sliced mushrooms and cook until golden brown with most moisture evaporated, about 6 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant. Add drained white beans and toss to combine.
05 - Sprinkle in smoked paprika, ground cumin, chili flakes, salt, and pepper. Mix thoroughly to evenly coat all ingredients.
06 - Pour in vegetable broth and bring to a simmer. Cook for 5 minutes, allowing flavors to meld and liquid to slightly reduce.
07 - Reduce heat to low. Stir in heavy cream and cream cheese. Cook gently for about 3 minutes until the sauce is smooth and well-blended. Adjust seasoning to taste.
08 - In a small mixing bowl, combine shredded cheddar, panko breadcrumbs, chopped parsley, chives or thyme, and melted butter or olive oil. Toss until evenly mixed.
09 - Sprinkle the cheddar herb topping evenly across the surface of the bean and mushroom mixture.
10 - Transfer skillet to the oven and bake for 15 minutes until the topping is golden brown and bubbling.
11 - Remove from oven and let rest for 5 minutes before serving. This allows the sauce to thicken slightly.
# Expert Advice:
01 -
- The smoked paprika and cumin transform simple pantry beans into something that tastes like it simmered all day.
- That crunchy, cheesy herb topping will have you scraping the edges of the pan for every last crumb.
02 -
- Do not skip draining and rinsing the beans because the thick liquid in the can will make your sauce gummy instead of creamy.
- Let the mushrooms cook without stirring for at least two minutes at the start because that contact with the hot pan is what creates deep caramelization.
03 -
- A tiny pinch of nutmeg in the cream sauce sounds weird but adds a warmth that makes people ask what your secret is.
- Shred your own cheese from a block because pre shredded has anti caking powder that prevents it from melting smoothly into the topping.