Creamy White Beans

  • Active Time 10m
  • Total Time 45m

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

Companion recipe: Lamb Shanks with Creamy White Beans and Yellow Turnip Puree


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.

RecID 3217

nutrition information per serving

189 calories; 8g total fat; 24mg cholesterol; 10mg sodium; 23g carbohydrates; 6g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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