I’m not a huge bean person. But after having kids, I wanted variety in their diet. So I started buying a whole bunch of different types of dried beans. They were really good and my kids loved them, but it would take me so long to make because I would have to soak them the night before or boil them for a while. And honestly, I don’t have time for that. Most of the meals I make for my family are super last minute and not planned.
So I bought some canned beans in hopes that it would make my life easier. And it did! The first time I made it, I tried it just to make sure it didn’t need anymore seasonings, and I was pleasantly surprised at how good it turned out. When my husband came home from work, he not only had one, but two bowls.
I hope this recipe comes in handy to people who feel like they don’t have time to cook or get intimidated. This is such an easy and tasty recipe!
If you don’t have or don’t like cannellini beans, you can substitute for your beans of choice. I’ve also tried this with chickpeas and it was delicious. You can also use regular milk if you don’t have or don’t want to use heavy cream. However, if you use regular milk, it might curdle. The best way to avoid curdling is by warming up the milk. And for those of you who don’t know what curdling is, it’s when the milk starts to separate into curds or lumps. Honestly, heavy cream is so much easier, and tastier. But my point is that this recipe is pretty versatile. Use what you have!
I like to garnish this with some chopped parsley and serve with white rice. But I think this could also taste really good with a slice of toasted sourdough bread!
15 Minute Creamy Cannnellini Beans
Ingredients
- 2 cans Rinsed Cannellini Beans
- 2 tbsp Olive Oil
- 5 cloves Garlic, minced
- 3 tbsp Tomato Paste
- 2 tsp Italian Seasoning
- ¾ cup Heavy Cream
- 1 tbsp Butter
- Salt to taste
- Crushed Red Pepper (optional)
- Chopped parsley to garnish (optional)
Instructions
- Mince garlic and saute in olive oil over medium heat. Once the garlic starts to brown, add in the tomato paste, Italian seasoning, and crushed red pepper (if using). Mix together for a couple of minutes.
- Add in the heavy cream, butter, and salt.
- Once the butter has melted, add in the rinsed can of beans and stir until it's well incorporated in the sauce. Cover and reduce to low heat for 10 minutes.
- Garnish with chopped parsley and enjoy with rice or toasted bread. Enjoy!
