These simple creamy white beans can be whipped up in just 15 minutes - irresistible comfort food with plenty of goodness!
I've shared a creamy bean stew recipe before, which took 50 minutes to cook, and made a big batch (4 servings). It's a gorgeous recipe, but if you're not cooking for a crowd, you don't have to commit to making a huge batch of beans - this recipe makes just one (generous!) serving, and takes just 15 minutes to cook.
After my 'naturally good on the go' breakfast muffins from the other day, St Helen's Farm challenged me to come up with a 'naturally good and quick' recipe, and these creamy white beans are just the thing! They're the perfect quick dinner to whip up at the end of a long day.
Vegetarian comfort food
The weather's turning wintery, and I'm in need of some warming comfort food. When it's miserable outside, it can be tempting to load up on empty carbs and fat, which is absolutely fine once in a while (there will always be a place in my heart for cheesy pasta), but it's always good to try to get some healthier comfort food into your diet too.
I often turn to beans when I want something comforting - they're hearty and filling, but still really good for you, so you can feel good about eating them too. They're full of protein and fibre, and all sorts of vitamins and minerals, especially vitamin C and magnesium (plus they count as one of your 5 a day!).
Yes, this recipe contains cheese and cream, so it's no salad, but adding plenty of extra nutritious bits mean you can enjoy it without a worry.
15 minute dinner
The best thing about these creamy white beans is that unlike a lot of comfort food (think vegetarian stews that need to be simmered for a full hour), these can be whipped up in just 15 minutes. Before you know it, you'll be curled up under a blanket with a hot bowlful of creamy beans in your lap.
St Helen's Farm did some research this summer, and found that 40% of people said they don't eat more healthily because they just don't have enough time. Hopefully this recipe will go a small way towards remedying that!
Start by cooking the beans for a few minutes with some garlic, until they're soft and smelling beautiful. Then add a good sprinkling of goat's cheese and some veggies, and you're basically done!
Goat's cheese sauce
I used St Helen's Farm hard goat's cheese for this recipe, along with a dash of double goat's cream. The grated cheese melts into the cream to give a smooth, luscious sauce. I used the 'mild' goat's cheese, but there's a 'mature' version too, if you want even more flavour.
I love that the goat's milk products can be used as straight replacements for their cow's milk counterparts - it feels like you're having something a bit different, without it feeling alien!
Last time I talked about goat's milk products, I told you all about the potential health benefits of swapping cow's milk for goat's milk. All those facts still apply here, but the main reason to use goat's cheese in these creamy beans instead of regular cheese isn't for the health benefits, it's just because it's flipping delicious. In a recipe with so few ingredients, you want to impart as much flavour as you can, and using a tangy goat's cheese is an easy way to do that!
What veggies can you add to your creamy white beans?
If we're aiming for healthier comfort food here, there has to be some veggies involved. I deliberately only added vegetables that required minimal (if any) preparation, because I'm super lazy. I used:
- frozen peas - thrown straight into the pan from the bag
- cherry tomatoes - which just need cutting in half!
- fresh rocket (arugula) - added straight from the bag (spinach would work well too, but rocket has more flavour!)
You can use different vegetables if you like, but obviously if you use anything that requires any level of cooking, that will probably tip your dinner over the 15 minute mark.
Dinner for one
As mentioned, this recipe only makes one generous portion, but you could stretch it to feed two if you added some extra, more bulky veggies. Or, the recipe is really easy to double or triple as needed.
I served my creamy white beans with some garlic bread - not everything needs to be made healthier, after all.
📖 Printable Recipe
Creamy white beans with goat's cheese
If you've cooked this recipe, don't forget to leave a star rating!
Print Pin CommentIngredients
- 1 tablespoon oil
- 2 cloves garlic, minced
- 400 g tin cannellini beans, drained (240g, or ~ 1 ¼ cups, when drained)
- 2 tablespoon St Helen’s Farm double goat’s cream
- 50 g St Helen's Farm goat's cheese, grated (~ ½ cup when grated)
- 50 g (~ ¼ cup) frozen peas
- Salt
- Black pepper
- 1 handful fresh rocket (arugula) - spinach would work well too
- 5 cherry tomatoes, halved
Instructions
- Heat the oil in a frying pan, and add the minced garlic and drained tin of beans. Cook over a low heat for a few minutes until the garlic is fragrant and the beans have softened slightly - you can gently mash them slightly with the back of a spoon if you want to.
- Add the goat's cream and grated goat's cheese, and mix them into the beans so the cheese melts.
- When the sauce is smooth, add the frozen peas, and mix to combine. Cook for 5 more minutes until they have thawed. Season generously with plenty of salt and pepper.
- Add a handful of fresh rocket (arugula) and a few halved cherry tomatoes, and cook for a couple more minutes, until the rocket has wilted and the tomatoes are slightly soft.
- Serve warm.
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Got a bit of rocket left over? It's awesome in wraps! Try my avocado and sweet potato wraps:
Michele Lusby says
this looks awesome, but why is it only 1 serving?!
Becca Heyes says
Because it's the sort of quick and easy meal I usually make when I'm home alone - but you could easily scale up, just double or triple everything :)
V says
If I can't find goat cream, do you think coconut milk would be a good substitute?
Becca Heyes says
Ooh yes coconut milk would be lovely :)
Sarah Rose says
this recipe has honestly been the main thing I have eaten through this pandemic, as I've struggled a lot to cook anything that takes much thought or planning or longer than twenty minutes! I very rarely get to make it with goats dairy products due to lack of availability near me, but regular cream and cheese work fine. its so easy to customise this recipe to use up whatever I have on hand - sometimes I start by frying some halloumi before I add the beans, sometimes I throw in an avo or a handful of chopped pineapple, I usually add some pine nuts and/or sunflower seeds with the beans, and whenever I have sugar snap peas I love throwing those in! its definitely been a great way for me to get as many veggies as possible in a very short time and in a very comforting way, and I'm so glad I tried it out.
Becca @ Easy Cheesy Vegetarian says
Aw thank you so much Sarah! I agree, it's just the sort of recipe I love to change up every time :) So glad you've found it helpful x
Janet Purwanto says
This has become a regular dish in my house. The last couple of times I've asked my husband for suggestions what to cook, he's chosen this, and it's so quick, easy, and delicious, I'm always happy to oblige!
Becca @ Easy Cheesy Vegetarian says
Ooh I'm flattered :D Thanks!
Kavita Favelle says
I love goat's cheese but had no idea you could buy double goat's cream, I love the sound of that for cooking, lovely in a stew like this.
Becca @ Amuse Your Bouche says
Yes it's lovely! Nice and creamy (...as you'd expect haha)
Sisley White says
My OH loves creamy food and this is definitely calling to him and me too!
What a beautiful dish too.
Choclette says
I adore St Helen's farm hard goat's cheese. Luckily it's available where I now live. As for beans, I'm with you all the way, they are my go to comfort food too - along with cheese, pasta, bread and a few other things ;) Your recipe is right up my street.
Becca @ Amuse Your Bouche says
Thanks Choclette! :)
Annabel says
Looks good. Beans are my go-to for vegan and vegetarian meals, too; unlike you, I prefer them dried to tinned. I find they have a better texture. Soak for at least an hour in boiling water with a little bicarb added, then cook for 12-15 minutes in a pressure cooker or Instant Pot, and then proceed as per recipe!
Becca @ Amuse Your Bouche says
I will get my head around dried beans one of these days! ;)
Annabel says
I don't stay completely away from tins - they are useful for (for instance) making hummus or a cannelini bean mash, but for eating whole, I prefer the texture of dried. Less mushy!
Carrie says
When do you add the grated cheese, and how much? Looks tasty!
Becca @ Amuse Your Bouche says
Whoops sorry, that was my first version of the recipe! I've edited the recipe, thanks :)