This winter will be forever defined to me, as the winter I fell in love with soup and beans. It is great because I can combine my two new found loves or enjoy them separately.
I ordered 20lbs of butter beans (same thing as a lima bean) and 20lbs of navy beans. Not only are beans packed with nutrients, fiber and protein – they are cheap and take so little effort to make. I made a post recently on how to cook dry beans, so you know that means there are more bean recipes to come.
This recipe should take around 30 minutes (assuming your beans are already cooked).
ingredients
- 1 onion, diced
- 1-5 Garlic cloves, diced
- Who am I to tell you how much garlic is enough, when enough is never enough?
- 2 can of Butter Beans (cannellini bean/navy beans/great white beans all work too)
- Equivalent to 1.5 cup of dry beans – need to be soaked and cook prior to cooking
- 28oz can of tomatoes (I get San Marzano)
- Heavy cream
- Burrata (or Mozzarella)
- Salt + pepper + any other seasoning you enjoy
Recipe
- Dice the onion and garlic
- Sauté the onion on medium heat for 5ish minutes, or until they are translucent
- Salt at this step to draw out the moisture and cook them down nicely
- Add the garlic to the pan and sauté for 2ish minutes
- Add in the canned tomatoes and simmer for 20ish minutes – season to taste
- If using the whole canned tomatoes, just crush the tomatoes in your hand when adding them into the pan
- Combine the white beans and heavy cream into the tomato sauce
- I eyeball how much heavy cream I want each time I make this
- Season to taste and top with a fresh creamy cheese, I used burrata cheese!
This recipe tastes fantastic when paired with toast! I ate it with my homemade sourdough, but even Texas toast would be an amazing combination.
I can not recommend trying this beautiful winter bean recipe enough. It tastes like summer, even though it is such a hearty meal!
Most of this recipe is made up of cheap pantry items/essentials a lot of families have. You could literally top this recipe with mozzarella sticks if you wanted to. They may just take a little longer to melt in.
a note on Steph’s Cooking methods
You may have noticed that I do not address what kind of pan lubricant you should use. I think everyone should use the type or oil/butter that they like the most/can afford.
As a general rule of thumb, I mainly use olive oil, but by no means is that required to make this dish delicious. Does it add an extra little bit? I think so, which is why I personally use it.
Also, I do not quantify the amount of seasonings to use. Everyone has a different palette/salt tolerance and I find that tasting throughout the cooking process is the best way to find what you like.
Another thing I do not do, is give a long list of seasonings unless it is needed to make the dish taste a certain way. In most dishes, I add extra seasonings depending on my mood. Garlic powder, turmeric, basil, oregano and red pepper flakes are some of my most common seasoning additions I add to dishes. But like I said, it depends on my mood when I am cooking it.
Stay tuned for more bean recipes to come – and subscribe to our blog to get email updates for the next delicious winter recipe! You can follow us on Pinterest too for more fun content.