The sexiest creamy garlic white beans you’ll try

The sexiest creamy garlic white beans you’ll try!

Just your favorite crusty bread will do to serve this one-pan creamy white bean meal, which is truly meatless supper that warms your gut. I’m eager for you to give it try!


  1.  three to four minced garlic cloves
  2.  Extra virgin olive oil Two 15 oz
  3. cans of drained cannellini beans
  4.  Half cup of cherry tomatoes
  5.  Garlic powder and black pepper One tsp of Aleppo pepper One-
  6. half teaspoon of cumin One cup of freshly chopped parsley to
  7.  ⅓ cup of finely sliced Parmesan cheese 
  8. ¼ cup of shredded Pecorino Romano 
  9. and half lemon’s juice 


  •  Heat two tablespoons of extra virgin olive oil in big pan over medium heat. When the garlic is just browned, add it and cook it for short while, stirring it often. 
  • Add ½ cup water and the cannellini beans. 
  • Add the spices, black pepper, and kosher salt for seasoning.
  • Include the tomatoes. Cook, stirring now and then, for about ten minutes, or until thoroughly warmed.
  • Add the cheese, lemon juice, and parsley and stir. Add a healthy drizzle of extra virgin olive oil to finish.
  • Serve right away with your preferred crusty bread or pita.


  • You can use butter beans or great northern beans, or any other type of white bean, if you don’t have cannellini beans. To save time, I prepared the beans using canned beans, but you may certainly make your own if you’d rather.

Remaining advice:

  • Store these garlic parmesan white beans in the refrigerator for about 4 days, covered tightly. Place the beans in a pan over medium heat on the stovetop to reheat. If the beans are no longer tender a little in the refrigerator, then whisk in a tiny bit of water (about ¼ cup

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