Creamy Spiced White Beans (Printable Version)
Tender white beans and mushrooms in smoky cream sauce with a golden cheddar herb crust. Comforting and satisfying.
# 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
# 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 all ingredients.
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, stirring 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, chopped 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 and bubbling.
11 - Remove from the oven and let rest for 5 minutes before serving. Serve with crusty bread or a fresh green salad.
# Expert Hints:
01 -
- The creamy spiced sauce clings to every bean and mushroom, making each bite feel like a warm blanket on a cold night.
- That golden cheddar herb crust on top turns a humble pantry dinner into something you would proudly serve at a dinner party.
- It comes together in one oven-safe skillet, which means fewer dishes and more time to enjoy your evening.
02 -
- Do not rush the mushrooms because undercooked mushrooms release water into the sauce and dilute all the concentrated flavor you built.
- Add the cream off the heat or on very low because boiling cream cheese can cause it to separate and turn grainy instead of smooth.
03 -
- Pat the mushrooms dry before slicing and avoid salting them until they have browned, because salt draws out moisture and prevents that golden sear you want.
- Shred your own cheese from a block rather than using pre-shredded bags, because the anti-caking coating on pre-shredded cheese prevents it from melting smoothly into the topping.