Creamy Braised White Beans Recipe (2024)

I have made this at least 5 times. My hubby who doesn't like garbanzo beans, actually loves this recipe. The problem is that this recipe only makes 4 small servings. He'll eat 2-3 servings in one go. I have added basil pesto and sundried tomato pesto to this before serving and it takes it to another level. This, is a fabulous recipe. Great for Meatless Mondays' . Thanks. I love this recipe

Made a double batch of this last night for my vegan family. I used almond milk, Miyoko’s cultured, non-dairy butter, two cippolini onions and all the herbs! I added the chopped onions while the garlic was browning (but my garlic was not soft enough to spread on bread after just 5 minutes browning). I also added 6 thyme sprigs, 6 chopped sage leaves, and about 4 large bay leaves. We had it over rice pilaf and topped it with Violife’s delicious vegan Parmesan! Everyone LOVED it.

Milk is not "unhealthy"

I made a simplified version and it was wonderful. What a surprisingly great combination garlic, beans and milk are! I roasted head of garlic in oven, took it out and mooshed up the cloves. Drained and rinsed one can of goya cannelini beans. Heated some butter in a small saucepan, added mooshed garlic, beans and enough milk to not quite cover the beans. Cooked about 10 minutes. Added some hot pepper flakes and grated some excellent Parmesan on. Ate half one day, half the next. Delicious!

Just made this tonight. It needs way more than 15 minutes to get creamy. Be patient. As other commenters have said a generous squeeze of lemon juice at the end is essential. Last thought, taste and add salt throughout the cooking process, I don't think you can salt it all at the end.Garlic needs to be roasted beforehand.That's all I got.

Love this! Doubled recipe, added a bit more than double the garam masala. Cooked slowly for about 30 to 45 minutes after the slow boil, so it reduced and thickened. Added a greens from about 8 rainbow shard leaves at about 30 minutes and finished with juice from one lemon (cut into sixths and just kept tasting until the acid was right). Lemon definitely brought it to a better place. Yum and thank you for the notes you all left behind!

In my experience, canned cannellini beans have been gray and mushy with a lot of sludge at the bottom of the can. Imagine my surprise when I learned the Trader Joe's brand has none of these glaring deficiencies. I encourage​ others to try them.

This is an easy go-to pleaser. The northern white + garlic, milk, butter gave savory body to the "stew."​ The thyme, nutmeg + bay leaf gave it the warmth and seasonal flavor intended. Mash it! Be sure to salt generously, especially if the beans/salt are unsalted. I put a handful of arugula in a bowl and ladled in the stew atop the arugula. Added shaved parmesan and red pepper flakes and finished with a drizzle of olive oil. For as easy as it was it gets full marks from our family.

Made it with soy milk (unsweetened and unflavored of course) and vegan butter. We loved it! Served it over 90 second microwaved greens. Pre-cooked the garlic in the microwave as suggested by others so the garlic was good and soft. Toasted some bread, served with a sliced tomato for color and freshness. Fantastic dinner and so easy and fast. Especially since someone else is doing the cleanup : )

I made this easy-to-prepare dish as directed, and the end result was just okay; the combination of milk and beans was slightly odd. I prefer the flavor and texture of a simple white bean and garlic soup (basically the same thing, but with chicken broth and bacon instead of milk, so admittedly not vegetarian). I'm glad I gave it a try, but I probably won't make this again.

Meg, the instructions are wrong and you are right - the beans are cooked with the milk. Also, using the liquid from the can of chickpeas is not only high in sodium but tastes horrible. I would rinse the beans and use some kind of stock instead.

This was terrific. Best tips, from below:Yes. Roast the garlic in advance.Someone suggested tossing in parmesan rind. I had two. That was terrific.Fifteen minutes is NOT enough time. I simmered it for nearly forty-five. The depth of flavor was terrific.I mashed the garlic in butter. The garlic toast is a must.Served leftover the next day on toast with a fried egg on top. DELICIOUS.I would love to try cut sausage with the beans next time. Or, sausage on the side, as some suggested.

I definitely wouldn't use canned as I belong to Rancho Gordo's bean club but this recipe sounds good and I want to try it.

Doubled Everything, used veggie broth for half the milk and olive oil instead of butter due to health reasons, but thought it was a winner. I did wilt chard in it and would recommend that or another green- for looks and for taste and health.Personally, I didn't think the garlic added a lot - unless you love the taste of roasted garlic. And I would add a bit more red pepper flakes if I weren't serving it to kids.

Try "roasting" the garlic in the microwave instead, or in the toaster oven. It will be creamy and delicious.

Subbed a can of coconut milk for the liquid which I wasn’t sure about since I was wary of the coconut flavor. With the addition of some veg bouillon paste and a few extra sprigs of thyme, it turned out great.

I think I've made this more than any other NY Times recipe. On the table in 5-10 minutes if you use garlic powder instead of fresh (I know, I know...) It's perfect for when you're too lazy to make pasta, too lazy to fry an egg, and too lazy to order delivery...but not too lazy to crack open a couple cans of beans. So good.

I think I would try it again with the following changes:-Greek yogurt plus water instead of milk for a bit of acidity and higher protein-A splash of sweet vermouth before add in the beans and milk (just seems like it would pair nicely)-Would roast the garlic for the toast separately and just sautee a couple cloves of chopped garlic in the pan to leave in for the beans -Would mix in some arugula toward the end

Wish I'd read the comments before making this. Overall the flavors were a bit odd and lacking for me. I think a squeeze of lemon juice or a splash of white wine vinegar for some acidity would have helped. I also wish I had remembered to mix in some arugula but I did enjoy it topped with fresh arugula. Glad I tried it but probably won't make it again.

So so good! 1.) Simmered for about 45 mins and well worth it. 2.) Parmesan on top for serving 3.) Squeeze of lemon after parm is essential. So much better than the sun if it simple parts. Even after 45 min simmering, the garlic wasn’t completely soft and spreadable. I’d definitely roast garlic next time first

My halved garlic fell apart so I just pealed the cloves and left them in… added so much flavor. Also used skim milk (unfortunately all I had) and it still came out creamy as ever. Used dried bay leaf out of necessity. One of the best recipes I’ve made from this site nonetheless. Serving tip: grill bread in olive oil and rub a raw garlic clove on both sides after cooking 😩

Adding chopped shallots at the start and a teaspoon of turmeric with the other herbs/spices really lifted this.

Very easy to prepare, I also added some veggies to make it more colorful and it was simply delicious

Has become a staple. Highly recommend shelling the garbanzos. Also like to use roasted garlic Better Than Boullion in the broth. Fabulous and so satisfying.

Absolutely loved this. Only changes - didn't use a head of garlic, but added about 1 to 1.5 tbsp minced garlic when it had been simmering for 20 mins. Also if you want a thicker consistency, it'll take about 45 minutes on the stove. Definitely worth it!

You can easily sub unsweetened soy milk for the cows milk. Gives it a rich, creamy almost nutty taste!

Added half an onion and a chopped carrot, subbed the chickpea liquid for stock, and topped with lemony arugula. Delicious.

I added a Parmesan rind and simmered for a half hour to thicken it! Such an easy, cozy winter recipe.

Loved this. I browned bacon and sautéed garlic and shallot in the rendered fat with some butter before simmering everything.

I added leek, kale and pasta cooked in chicken stock and oh my goodness, heaven.