Creamy Spiced White Beans (Printable Version)
Creamy white beans and mushrooms baked under a golden cheddar herb crust for a warming vegetarian main.
# 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
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add the onions and sauté until softened, about 3 minutes.
03 - Add the sliced mushrooms and cook until golden and most of the moisture has evaporated, about 6 minutes.
04 - Add the minced garlic and cook for 1 minute until fragrant. Stir in the drained white beans.
05 - Sprinkle in the smoked paprika, ground cumin, chili flakes, salt, and pepper. Mix well to evenly coat the beans and vegetables.
06 - Pour in the vegetable broth and simmer for 5 minutes, allowing the flavors to meld together.
07 - Reduce heat to low. Stir in the heavy cream and cream cheese. Cook gently until the mixture is creamy and well-blended, about 3 minutes. Adjust seasoning to taste.
08 - In a small bowl, toss together the shredded cheddar, panko breadcrumbs, fresh herbs, and melted butter or oil until evenly combined.
09 - Sprinkle the cheddar herb topping evenly over the bean and mushroom mixture in the skillet.
10 - Transfer the skillet to the oven and bake for 15 minutes, or until the topping is golden brown and bubbling.
11 - Remove from the oven and let rest for 5 minutes before serving.
# Expert Tips:
01 -
- The creamy sauce tastes like it took hours but comes together in one skillet with almost no fuss.
- That golden cheddar herb crust on top will have you scraping the corners of the pan for every last crumb.
02 -
- Do not skip draining and rinsing the beans, the starchy liquid from the can will make the sauce cloudy and oddly thick.
- Let the mushrooms truly brown before moving on, undercooked mushrooms release water later and dilute the sauce.
03 -
- Pat the mushrooms dry before slicing and do not crowd the pan, moisture is the enemy of a good sear.
- Shred your own cheese from a block instead of buying pre shredded, the anti caking agents on bagged cheese prevent it from melting smoothly into the topping.