Garlicky Alfredo Beans

By Carolina Gelen

Published April 25, 2024

Garlicky Alfredo Beans
Kerri Brewer for The New York Times. Food Stylist: Spencer Richards.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(1,769)
Comments
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This five-ingredient recipe transforms canned beans into a no-fuss, comforting meal that’s easy to whip together at the end of a long day. The beans are doused in a creamy, garlic-infused sauce that’s inspired by Alfredo, and topped with crunchy garlic chips. Choosing the right beans for this recipe might feel intimidating, but the most important thing to remember is texture. Beans that hold their shape and won’t immediately disappear in the sauce are ideal: butter (or lima), Great Northern or garbanzo beans will make great contenders for this recipe. When pan-frying the sliced garlic into chips, you’ll want to mix attentively for the best results, since the delicate garlic chips can burn very easily. Crunchy and flavorful, they’re worth the effort.

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Ingredients

Yield:4 servings
  • ¼cup unsalted butter
  • 8garlic cloves, thinly sliced, plus 1 garlic clove, finely grated
  • Kosher salt
  • 2(15-ounce) cans white beans, rinsed
  • ¾cup heavy cream 
  • ½cup/2 ounces finely grated Parmesan, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

561 calories; 32 grams fat; 20 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 10 grams dietary fiber; 2 grams sugars; 22 grams protein; 905 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

  1. Step 1

    Line a small plate with a paper towel.

  2. Step 2

    In a medium pot over medium heat, combine the butter and sliced garlic. Cook, stirring frequently, for about 2 minutes. Once the butter starts to foam, start lifting the garlic to check its color and continue cooking and stirring until it starts to turn golden, another minute. (The garlic can burn very easily — and can continue to darken and cook after it’s been removed from the heat — so make sure to keep an eye on the pot and remove the garlic before it reaches a dark golden color.)

  3. Step 3

    Using a slotted spoon, transfer the garlic chips to the paper towel-lined plate and season with salt.

  4. Step 4

    Add the beans, heavy cream, Parmesan and a hefty pinch of salt to the pot; stir to combine.

  5. Step 5

    Bring the mixture to a simmer over medium-high heat and cook, stirring gently but frequently, for about 5 minutes, until the sauce has thickened.

  6. Step 6

    Stir in the grated garlic and continue simmering for 2 minutes, until fragrant.

  7. Step 7

    Divide among bowls. Top with additional Parmesan and the garlic chips.

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Ratings

5 out of 5
1,769 user ratings
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Comments

AB

Surprisingly? It has 1/4 cup butter, 8 cloves of garlic, 3/4 cup heavy cream, and 1/2 cup Parmesan cheese. You could have substituted grass clippings for the white beans and it still would have been good.

Dan B

I was startled by how good this was. I used one can of navy beans and one can of cannellini beans. I added two large handfuls of baby spinach at the end and let it wilt. I also added some finally graded nutmeg, since that's what I do when I'm making Alfredo. The dish was very, very good.

C06511

Diabetics (who can’t tolerate many carbs) or people w/celiac disease (who can’t tolerate any gluten) will deeply, deeply appreciate recipes that emulate dishes they can no longer enjoy.

Rachael S.

Does the trick completely. 1/2 cup and 2oz of parm are wildly different amounts, just put in an ungodly (or very godly?) amount of Parmesan and you’re good to go!

Carrie

I found it too rich on its own… but had leftovers with baby bok choy lightly sautéed in olive oil and: O! M! G!

Mary Ann

So easy and so good! I had some Rancho Gordo white Cassoulet beans in my pantry and cooked some for this. They were perfect. I cut in half for just me, and could have eaten it all at one sitting but knew better as it was very rich! A few nights later I made it again to finish off the beans (and because it was amazing) . no changes, made as is. The second time I had a few garlic chips leftover and they were great in a Ceasaar salad .

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