Creamy Spiced White Beans (Printable)
Tender white beans and mushrooms in a smoky cream sauce with a golden cheddar herb crust. Hearty vegetarian comfort food.
# 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:
01 - Preheat oven to 400°F. Position the rack in the center.
02 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
03 - Add the sliced mushrooms and cook until golden brown and most of their moisture has evaporated, about 6 minutes.
04 - Stir in the minced garlic and cook for 1 minute until fragrant. Add the drained white beans and toss to combine.
05 - Sprinkle in the smoked paprika, ground cumin, chili flakes, salt, and pepper. Stir well to coat everything evenly.
06 - Pour in the vegetable broth and bring to a gentle simmer. Cook for 5 minutes to allow the flavors to meld together.
07 - Reduce heat to low. Stir in the heavy cream and cream cheese, cooking gently until the sauce is smooth and well-blended, about 3 minutes. Adjust seasoning as needed.
08 - In a small bowl, combine the shredded cheddar, panko breadcrumbs, chopped herbs, and melted butter. Toss until evenly mixed.
09 - Sprinkle the cheddar herb topping evenly over the bean and mushroom mixture. Transfer the skillet to the oven and bake for 15 minutes, or until the topping is golden and bubbling.
10 - 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 minutes with simple pantry staples.
- That golden cheddar herb crust on top will have people scraping the skillet clean.
02 -
- Do not skip the rest time because scooping into it immediately will leave you with a soupy mess instead of a cohesive, creamy bake.
- The mushrooms must be cooked until their moisture fully evaporates or your final dish will be watery no matter how much cream you add.
03 -
- Shred your own cheese from a block instead of using pre shredded bags because the anti caking coatings on pre shredded cheese prevent it from melting smoothly.
- Taste the cream sauce for salt before you add the topping because once that cheddar goes on, adjusting the seasoning underneath becomes nearly impossible.