Go Back
Creamy White Beans 8

Creamy White Beans

Servings 6 people


  • 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


  • Soak beans overnight and then drain the liquid.
  • Add the beans to a large saucepan along with two cups of water and 1 tsp salt.
  • Bring to a boil and simmer, covered on low heat for 2 hours.
  • Drain the liquid from the beans and set aside to use later if needed.
  • Transfer beans to a oven-safe casserole dish.
  • Stir in whipping cream, tomatoes, sugar, mustard, and pepper.
  • Dot top of beans with butter and sprinkle with the additional 2 tbsp sugar. 
  • Put beans in the oven at 350 degrees.
  • Turn the oven down to 250 degrees once the beans start to bubble. 
  • Remove the beans from the oven once you see a 1" mark above the beans.
  • Test the beans for doneness. If they're too dry, add some of the reserved bean-cooking liquid. Garnish with parsley if desired.