The sexiest creamy garlic white beans you’ll try!

The sexiest creamy garlic white beans you’ll try!

This one-pan creamy white beans recipe is a true warm-your-belly meatless dinner that requires nothing more than your favorite crusty bread to serve. I can’t wait for you to try it!


  • 3 to 4 garlic cloves, minced
  • Extra virgin olive oil
  • 2 15-ounce cans cannellini beans, drained
  • 1 cup cherry tomatoes, halved
  • Kosher salt and black pepper
  • 1 teaspoon Aleppo pepper
  • ½ teaspoon cumin
  • 1 cup chopped fresh parsley
  • ¼ to ⅓ cup shaved Parmesan cheese
  • ¼ cup grated Pecorino Romano
  • Juice of half a lemon


  1. In a large pan, warm 2 tablespoons extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
  2. Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes)
  3. Stir in the parsley, cheese, and lemon juice.
  4. Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.


  • If you don’t have cannellini beans, feel free to use another kind of white bean such as butter beans or great northern beans.
  • I used canned beans in this recipe to save time, but you can also prepare the beans from scratch if you prefer.
  • Leftover tips: These garlic parmesan white beans will keep in an airtight container in the fridge for about 4 days. To reheat, add the beans to a pan on the stovetop on medium heat. If the beans have dried out a bit in the fridge, add a small amount of water (no more than ¼ cup).
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