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Creamy lemon-parmesan white beans served in a bowl

Creamy Lemon-Parmesan White Beans

A cozy, zesty skillet dish featuring creamy white beans, bright lemon, and savory Parmesan, perfect for quick weeknight meals.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed Drained and rinsed to control sodium.
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced Fresh garlic for bigger flavor.
  • 1 cup vegetable broth (or chicken broth) Choose broth based on your preference.
  • 1/2 cup heavy cream Room temperature cream mixes easier.
  • 1/2 cup grated Parmesan cheese Use good quality Parmesan, not pre-shredded.
  • Zest of 1 lemon Lemon zest boosts aroma.
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Freshly cracked black pepper (for garnish)

Method
 

Cooking
  1. Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers.
  2. Add the minced garlic and sauté about 1 minute until fragrant; stop before any browning.
  3. Stir in the drained and rinsed white beans; cook for 2–3 minutes, letting them warm and pick up garlic flavor.
  4. Pour in 1 cup of vegetable (or chicken) broth and stir to combine. Bring to a simmer and cook for about 5 minutes.
  5. Reduce heat to low and stir in 1/2 cup heavy cream, 1/2 cup grated Parmesan, lemon zest, and lemon juice. Mix until the cheese melts and the sauce turns glossy.
  6. Watch the sauce thicken slightly in 2–3 minutes. Adjust thickness if necessary by simmering longer or adding a splash of broth.
  7. Remove from heat, taste, and season with salt and pepper.
  8. Spoon into a bowl, garnish with chopped parsley and cracked black pepper, and serve warm.

Notes

For best results, use fresh garlic and good quality Parmesan. Store leftovers in an airtight container for 3-4 days, or freeze portions for up to 2 months.