Creamy Braised White Beans
Published March 17, 2020
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter
- 1head garlic, halved crosswise
- 1cup whole milk
- 1(15-ounce) can chickpeas, with their liquid
- 1(15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed
- 1thyme sprig, 2 sage leaves or 1 bay leaf
- ⅛teaspoon ground nutmeg, allspice or garam masala
- Kosher salt and black pepper
- 4slices crusty bread or thick toast
- Extra-virgin olive oil, for serving
- Freshly grated Parmesan, for serving
- Aleppo pepper or red-pepper flakes, for serving
Nutritional analysis per serving (4 servings)
465 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 14 grams dietary fiber; 9 grams sugars; 22 grams protein; 818 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
- Step 2
Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
- Step 3
Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
- Step 4
If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.
- You can reheat leftovers the next day over low heat; the sauce will have thickened, but the beans will still be delicious.
Private Notes
Comments
I have made this at least 5 times. My hubby who doesn't like garbanzo beans, actually loves this recipe. The problem is that this recipe only makes 4 small servings. He'll eat 2-3 servings in one go. I have added basil pesto and sundried tomato pesto to this before serving and it takes it to another level. This, is a fabulous recipe. Great for Meatless Mondays' . Thanks. I love this recipe
Made a double batch of this last night for my vegan family. I used almond milk, Miyoko’s cultured, non-dairy butter, two cippolini onions and all the herbs! I added the chopped onions while the garlic was browning (but my garlic was not soft enough to spread on bread after just 5 minutes browning). I also added 6 thyme sprigs, 6 chopped sage leaves, and about 4 large bay leaves. We had it over rice pilaf and topped it with Violife’s delicious vegan Parmesan! Everyone LOVED it.
Milk is not "unhealthy"
Excellent dish! 5 stars! I didn't have a head of garlic, so I minced the 4 gloves that I had and used it for step one.
Followed the many suggestions to roast the garlic ahead of time which was an upgrade. Added a bit extra nutmeg but essentially followed as is. Excellent! Used it as a side for the baked pork chop that is also from this site. Fantastic paired together.
this was truly delicious but the addition of a brown spice to the otherwise white/tan of the milk and beans rendered my final product a rather unfortunate shade of grey looks like gruel, tastes great