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Creamy Lemon-Parmesan White Beans

A comforting and quick dish of creamy white beans, seasoned with lemon and Parmesan, perfect as a side or main dish.
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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: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 2 cans (15 oz each) white beans, drained and rinsed Canned for convenience; rinse to cut sodium.
  • 1 tablespoon 1 tablespoon olive oil Use extra virgin for aroma.
  • 2 cloves 2 cloves garlic, minced Fresh garlic = bigger flavor.
  • 1 cup 1 cup vegetable broth (or chicken broth) Low-sodium if possible.
  • 1 half cup 1/2 cup heavy cream Adds silkiness.
  • 1 half cup 1/2 cup grated Parmesan cheese Freshly grated melts best.
  • 1 whole Zest of 1 lemon Zest before juicing for ease.
  • 1 whole Juice of 1 lemon Adds bright lift.
  • Salt and pepper to taste Taste after cheese.
  • Fresh parsley, chopped (for garnish) Parsley freshens the dish.
  • Freshly cracked black pepper (for garnish) Finish with crunch and heat.

Method
 

Cooking Instructions
  1. Warm the skillet over medium heat and add the olive oil, letting it shimmer, not smoke.
  2. Add minced garlic and sauté for about 1 minute until fragrant and just starting to color.
  3. Add the drained white beans and stir for 2-3 minutes, letting some beans get a bit golden at the edges.
  4. Pour in the vegetable broth, scraping any brown bits, and bring to a gentle simmer. Cook for about 5 minutes so the beans soak up flavor.
  5. Reduce heat to low and stir in the heavy cream, Parmesan, lemon zest, and lemon juice, mixing until the cheese melts and the sauce turns silky.
  6. Taste and season with salt and pepper, then simmer for an additional 2-3 minutes until the sauce thickens and coats the beans.
  7. Serve warm, garnished with parsley and cracked black pepper.

Notes

Let the skillet sit off heat for a minute so the cream settles to keep the texture luscious. Use pre-minced garlic in a pinch, add red pepper flakes for heat, or swap thyme for parsley.