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Creamy White Beans

Source: Gotham Bar and Grill Cookbook
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Active Time:  10 Minutes
Total Time:  45 Minutes
  Makes 6 servings
You will find this recipe for creamy white beans to be a highly versatile addition to your repertoire. The beans are softened in their cream mixture, creating a combination of flavor and texture that complements a wide variety of dishes. They work just as well in this winter entree as they do with, say, grilled shrimp in the summertime.
1 cup dried white beans (cannellini beans), soaked overnight in water to cover, drained
1 medium onion, halved
1 garlic clove, peeled and smashed
2 sprigs thyme
Coarse salt and freshly ground white pepper to taste
1/4 cup heavy cream
2 tablespoons unsalted butter or herbed garlic butter
Other necessary recipes:
Lamb Shanks with Creamy White Beans and Yellow Turnip Puree
Creamy White Beans Recipe at
In a medium saucepan, combine the drained beans, onion, garlic, and thyme. Add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes. Season with the salt and continue cooking until the beans are just tender, about 15 minutes more, depending on the dryness of the beans. Drain the beans, reserving 1/2 cup of the cooking liquid.

Return the beans and the reserved liquid to the saucepan. Add the cream and bring to a simmer over medium heat. Cook until slightly thickened, about 5 minutes. Stir in the butter, and season with salt and pepper.

VARIATIONS: Peas and pearl onions make an effective springtime alternative to the white beans.

LIGHTER WHITE BEANS: If creamy white beans are too rich for your taste, follow this method to create a lighter, no-less-satisfying alternative: Using a conventional blender or immersion hand blender, pour 1/2 cup of the cooking liquid from the pot in which the beans were cooked into the blender vessel. Blend, adding up to 2 tablespoons each of beans and extra-virgin olive oil, a little at a time, until the mixture reaches a creamy consistency. Use this mixture in place of the recipe above that features butter and cream.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 189
Fat. Total: 8g
Fiber: 6g
Carbohydrates, Total: 23g
Sodium: 10mg
% Cal. from Fat: 38%
Cholesterol: 24mg
Protein: 8g
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