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Creamy white beans dish with parmesan and black pepper served in a bowl

Creamy White Beans with Parmesan & Black Pepper

A comforting bowl of creamy white beans enhanced with garlic, Parmesan, and freshly cracked black pepper, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 1/4 cup extra virgin olive oil, plus more for drizzling Use a fruity oil for brightness
  • 2 cloves garlic, minced Fresh garlic gives it that extra flavor boost
  • 1/2 teaspoon salt Or to taste
  • 1/4 teaspoon black pepper Freshly cracked is best
  • 1/4 cup vegetable or chicken broth (optional) Add a splash if your beans seem stiff
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving Grate it fresh for melting magic
  • Freshly cracked black pepper, for garnish
  • Fresh parsley or basil, chopped (optional, for garnish)
  • Crusty bread, for serving

Method
 

Preparation
  1. In a medium saucepan over medium heat, add the drained and rinsed white beans.
  2. Pour in the broth if you’re using it; this helps make the mixture silkier.
Cooking
  1. In a small skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Add the minced garlic and sauté for 1–2 minutes until fragrant and lightly golden.
  3. Pour the garlic and olive oil into the saucepan with the beans.
  4. Add salt and black pepper, and stir gently so the beans soak up the oil and garlic.
  5. Cook for 5–7 minutes, stirring occasionally, until everything is heated through.
  6. Mash some of the beans against the side of the pan while leaving many whole for a lovely texture.
  7. Stir in the grated Parmesan until it melts into the beans.
  8. Taste, then adjust salt and pepper.
  9. If it feels too thick, add a splash more broth.
Serving
  1. Transfer to a warm serving bowl, drizzle with extra olive oil, and crack a generous swirl of black pepper over the top.
  2. Garnish with parsley or basil if desired.
  3. Serve warm with crusty bread for dunking and scooping.

Notes

Use canned beans and drain them well, but save a little of the liquid in case you want to thin the dish later. If the beans seem dry, add a tablespoon of hot broth or water and stir. For a smoky spin, finish with a sprinkle of smoked paprika or for heat, add a pinch of red pepper flakes.