Creamy Spiced White Beans (Printable version)
White beans and mushrooms in spiced cream sauce with a crispy golden cheddar herb topping.
# 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:
01 - Preheat the oven to 400°F.
02 - In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add onions and sauté until softened, about 3 minutes.
03 - Add mushrooms and cook until golden and most of the moisture has evaporated, about 6 minutes.
04 - Add garlic and cook for 1 minute. Stir in the drained white beans until evenly distributed.
05 - Sprinkle in smoked paprika, cumin, chili flakes, salt, and pepper. Mix well to coat all ingredients evenly.
06 - Pour in vegetable broth and simmer for 5 minutes, allowing the flavors to meld together.
07 - Reduce heat to low. Stir in heavy cream and cream cheese. Cook gently until the mixture is creamy and well-blended, about 3 minutes. Adjust seasoning if needed.
08 - In a small bowl, toss together shredded cheddar, panko breadcrumbs, fresh herbs, and melted butter or olive 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. Bake for 15 minutes or until the topping is golden and bubbling.
11 - Let rest for 5 minutes before serving to allow the sauce to thicken slightly.
# Expert Advice:
01 -
- That golden cheddar crust cracks under your spoon and gives way to the creamiest, most comforting bean filling you can imagine.
- It turns a handful of pantry staples into something that feels intentional and special without demanding a grocery run.
02 -
- Do not rush the mushroom browning step because overcrowding the pan or stirring too often will steam them instead of creating that essential golden crust.
- The skillet goes from stovetop to oven, so make sure yours is truly oven safe and does not have a plastic or wooden handle that could warp or catch fire.
03 -
- Shred your own cheese from a block instead of using pre shredded bags because the anti caking agents on bagged cheese prevent it from melting properly into that gorgeous golden crust.
- Let the cream cheese sit out for twenty minutes before cooking so it blends into the sauce smoothly instead of leaving stubborn lumps.