Here at Remodelaholic we love all things home decor and DIY, but we also love RECIPES. While we will continue to share our latest and greatest remodeling projects we want to start sharing some really yummy recipes once a week. Enjoy the recipes and know that we are still Remodelaholics.
These creamy white beans are filling and flavorful enough to be served as a veggie-based main dish. There’s also no reason why they can’t be served as a side dish as well. The versatility of these beans make them an excellent edition to your weekly menu.
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As with any type of bean dish, you’ve got to put the time in to get all the flavors and texture just right. Start by soaking your navy or white beans overnight. The overall cook time for this creamy white beans recipe ends up being about 3 to 4 hours.
We love using a Lodge cast iron skillet to bake these beans in the oven. Unfamiliar with how to clean and season a cast iron pan? Check out our “How to Care for Cast Iron” post to learn more. In our opinion, a cast iron skillet is a kitchen staple you don’t want to cook without.
Meal planning is simple when you have go-to recipes that are proven crowd pleasers. These creamy white beans certainly fit the bill. When serving the beans, add some chopped parsley as a garnish. If needed, sprinkle with additional salt and pepper to taste. Enjoy!
Creamy White Beans
Ingredients
- 4 cups navy or large white beans
- 2 cups water
- 1 tsp salt
- 1 pint whipping cream
- 1 can diced tomatoes
- 3 tbsp sugar
- 1 1/2 tsp dry mustard
- 1/2 tsp pepper
- 2 tbsp butter
- 2 tbsp sugar
Instructions
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Soak beans overnight and then drain the liquid.
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Add the beans to a large saucepan along with two cups of water and 1 tsp salt.
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Bring to a boil and simmer, covered on low heat for 2 hours.
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Drain the liquid from the beans and set aside to use later if needed.
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Transfer beans to a oven-safe casserole dish.
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Stir in whipping cream, tomatoes, sugar, mustard, and pepper.
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Dot top of beans with butter and sprinkle with the additional 2 tbsp sugar.
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Put beans in the oven at 350 degrees.
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Turn the oven down to 250 degrees once the beans start to bubble.
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Remove the beans from the oven once you see a 1" mark above the beans.
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Test the beans for doneness. If they're too dry, add some of the reserved bean-cooking liquid. Garnish with parsley if desired.
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