Creamy Skillet White Beans with Parmesan
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These Italian-style creamy white beans are habit-forming — they’re really that good! Cannellini beans cook in about 10 minutes on the stovetop, in a garlicky cream sauce strewn with leafy greens and lots of Parmesan. Serve it as a hearty side dish, meatless main or add a cooked protein such as chicken, sausage, shrimp or chicken meatballs to make an easy dinner.
Comforting, satisfying and super-tasty — that’s the best way to describe this dish, which puts humble, affordable cannellini beans front and center.
White bean recipes are often on my weeknight menu rotation. I can’t imagine living without them! We love white beans cooked from scratch and tossed into dishes like creamy chili with Italian sausage, a spicy tomato and shrimp stew, and so much more.
Ingredients in this recipe
Cooking the beans with a handful of bold seasonings and pantry ingredients is the easiest — and fastest – way to transform basic white beans into a delicious meal. Here’s what you need.
- White beans: Either cannellini beans cooked from scratch or canned beans are satisfyingly creamy-textured and starchy. They make a hearty dish, and they’re my favorite type of white bean to use in this recipe. Other white beans such as Great Northern beans, butter beans or navy beans will work perfectly, as well as larger white beans like corona or Greek gigante.
- Shallot: I like to use this type of onion because it tastes like a cross between a sweet red onion and an everyday yellow onion. Any kind of onion you have on hand is fine to use in this recipe.
- Garlic: There’s nothing better with white beans! Grating fresh garlic cloves (or pushing them through a garlic press) quickly infuses a punchy taste straight into the beans and sauce.
- Herbs: Tuscan-style white bean recipes are traditionally seasoned with aromatic Mediterranean herbs like rosemary and thyme. The simmering white beans quickly absorb the herb oils and the flavor is outstanding. I like to use fresh chopped herbs, but dried herbs will also work — just use about half the amount because they are more potent.
- Red chili: Crushed red chili or Aleppo pepper add a hint of heat. Adjust the amount to suit your taste.
- Olive oil: An Italian-style recipe like garlicky white beans would not be complete without olive oil. The fat binds with the cream and cheese to make a luscious sauce. Use a good-tasting extra-virgin oil.
- Cream: Heavy cream enhances the naturally creamy texture of white beans (especially cannellini beans). To make this a vegan meal, you can use full-fat coconut milk or plant-based cream substitute you enjoy.
- Cheese: Use freshly grated Parmesan for the best flavor, or a half-and-half mixture with pecorino Romano.
- Broth: If you’re making a vegetarian dish, use vegetable broth instead of chicken broth. Tip: If using canned beans, you can use some of the can liquid in the sauce, instead of or in addition to the broth.
How to make the recipe
1. In a large skillet, soften the shallots or onion in olive oil medium-high heat. 2. Add the beans, garlic, herbs, salt and chili.
3. Stir in the broth and cream and bring to a simmer. Cook about 10 minutes. 4. Put the greens on top of the beans.
5. Stir them into the beans until they turn bright green and start to wilt. 6. Stir in the cheese and serve.
- The cooked beans keep in the refrigerator in an airtight container. They can also be frozen for up to one month: cool completely, then pack into an airtight container.
Serving and flavor-pairing ideas
White beans are a neutral canvas, and go best with bold seasonings and spices. Try them with sweet roasted tomatoes, spooned on top of toasted sourdough as a hearty crostini, or simply spooned over cooked pasta for the ultimate carb fest!
Creamy Skillet White Beans with Greens and Parmesan
Ingredients
- 2 tablespoons extra virgin olive oil
- ¼ cup sliced shallot or yellow onion
- 3 cups cannellini beans, or 2 15-ounce cans, drained
- 2 garlic cloves, grated or finely chopped
- 1 tablespoon chopped fresh rosemary, thyme or oregano, or 1 teaspoon dried
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper
- ¼ cup chicken broth, or vegetable broth
- ¼ cup heavy cream, or creme fraiche
- 3 cups torn leafy greens, such as kale or spinach
- ⅓ cup grated Parmesan cheese
Instructions
- Put the olive oil and shallots in a 10-12-inch skillet set over medium-high heat. Cook and stir 2-3 minutes, until they're softened
- Add the beans, garlic, rosemary, salt and red pepper to the pan and give the mixture a stir. Cook for a minute or two, until the garlic smells fragrant (but don't brown it).
- Pour in the broth and add the cream. Bring to a simmer and cook about 5 minutes, stirring once or twice.
- Lower the heat and add the greens to the skillet. Stir them in, and continue cooking until the greens turn bright green and begin to wilt. Remove from the heat. Sprinkle the cheese over the beans and stir.
- Serve the beans warm as a main dish, side dish or spooned over pasta for the ultimate carb fest!
Karen’s Notes and Tips
- Instead of broth, you can use some of liquid from canned beans to make the sauce.
- The cooked beans keep in the refrigerator in an airtight container. They can also be frozen for up to one month: cool completely, then pack into an airtight container.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
I added 1 lb of ground spicy sausage. Turns it into more of a main dish. Tastes great and easy to make. Will do this again.
Oh yes, that’s a great idea!
Karen, this is absolutely delicious! I used a premixed Italian seasoning blend and a mix of kale and spinach. I also mashed some of the beans and took it to a dinner party with naan crackers. It was a HUGE hit! I am going to make your recipe as a soup this fall/winter by increasing the broth and sautéing some carrots and celery. Thank you!
Andrea, I love that you served the beans with naan crackers — great idea!! Can’t wait for soup time again 🙂
This was incredibly savory! I ate it with rice and/or bread. Definitely going to make it again, perhaps with some crusty bread.
Hi! Can I do the same recipe but sub canned coconut milk? Will flavor still be ok????
Hi Maria, I haven’t tested this recipe using coconut milk, but another reader (Brendan) commented below that they used coconut milk and enjoyed it! It will certainly change the flavor, but if you like coconut milk it will work fine. Be sure to use full-fat instead of light coconut milk. Let us know how it turns out!
Made this for my Nanny Family and we all loved it! Absolutely delicious and easy to make!
Turned out great! Went with spinach since I had it on hand and used a dash of each herb. Served with a quick garlic bread and basic Caesar. Was asked when we’ll be having it again lol
I was really surprised by how delicious this turned out. I made the dish just as written and it really was the best!
I have made this several times now and I LOVE it. A few substitutions I make: milk instead of cream, frozen spinach, and a squeeze of lemon. I like it with fresh bread, naan, or tortilla chips.
Great recipe! I used butter instead of oil, canned coconut milk in place of heavy cream, and frozen kale and it was delicious. Served it with a side of naan and had a wonderful meal.
Such a lovely meal!
Very tasty! I did season mine with some kosher salt and cracked pepper – and added oregano and rosemary. Super fast, simple and filling 🙂
Not sure why it says oregano OR rosemary OR thyme… I’m using all of it. This recipe is restaurant-grade.
YES! If you love herbs, go for it.
This was so quick and easy to put together and absolutely delicious. I served it with a nice crusty rustic bread. Will definitely be making this again, thanks so much for sharing!
Hi! Can you use frozen spinach in this recipe?
Yes, you can. Be sure to thoroughly squeeze the spinach to remove excess water.
Delicious! Tried it with spinach and Romano cheese. Added a teaspoon of Arrowroot to thicken a little. Served as a side dish to roasted pork tenderloin and rice.
Wow. This was so good! I used Rancho Gordo beans, thyme and spinach from my garden. I can’t wait to make it again!
Amazing!!
A really tasty, filling meal! I halved the recipe because I already have leftovers side-eyeing me from the fridge, but I would use the full amount of liquid if I make a half-recipe again. Served it with garlic bread and it was so cozy and satisfying.
Wonderful!! Garlic bread sounds so delicious with this.
The ingredients list doesn’t mention any cheese or its quantity!!! Please make that correction!
(Creamy Skillet White Beans with Parmesan)
Thank you!
Thank you for noticing that!! It’s 1/3 cup Parmesan :))
These beans!!!
My absolute favorite winter dinner! Can’t wait to try this version!