Garlicky Alfredo Beans
Published April 24, 2024
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- Step 1
Line a small plate with a paper towel.
- 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.)
- Step 3
Using a slotted spoon, transfer the garlic chips to the paper towel-lined plate and season with salt.
- Step 4
Add the beans, heavy cream, Parmesan and a hefty pinch of salt to the pot; stir to combine.
- 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.
- Step 6
Stir in the grated garlic and continue simmering for 2 minutes, until fragrant.
- Step 7
Divide among bowls. Top with additional Parmesan and the garlic chips.
Private Notes
Comments
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.
This was great! If you dont want to use cream, you can just add about a tablespoon of flour to the butter after you cook the garlic, cook that for a few minutes to make a roux, and then add milk instead. Worked great and was still delicious!
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.
My 8 year old daughter cooked this solo for our dinner tonight, so that’s a testament to both her competence and that it’s a fairly straight forward recipe! And so delicious! She made the recipe as directed, but some of the suggestions seem like they’d make this even better. It’s heavy and a little one dimensional as a result, but with a little white wine and perhaps over or with dark leafy greens mixed in this will even better next time.
Delicious! I added a dollop of chili crisp for texture and a little heat.
So yummy! Soaked and cooked the great nothern beans for this recipe. Could use a tad more slat with the fresh beans.... and I LOVE alot of black pepper.... Used half and half instead of cream and plant butter for the butter and was still delicious! Will make again and play with the recipe as others have - maybe fresh basil, spinach, etc. Great suggestions.