Creamy Lemon Parmesan Beans
Creamy Lemon and Parmesan Beans is a comforting and satisfying one-pan meal, ready in 15 minutes! The bright and luscious lemon and parmesan sauce coats every tender bean, for a fast and easy weeknight dish. Serve it with plenty of crusty bread so you get every last drop of that addictive sauce!
Made in one pan, white cannellini beans are sauteed with shallots, a bit of chicken stock, and then loaded up with grated parmesan and cream cheese. The sauce is incredible with loaded with fresh squeezed lemon juice and lemon zest for that zing. Finish with fresh basil for a simple dinner that has a ton of flavour.
Let’s talk about the ingredients for Creamy Lemon Parmesan Beans
Beans – I used cans of cannellini beans, rinsed and drained. I have read that they are the same as “white kidney beans” but I’ve never tried to substitute! I think you could use any canned white bean.
Lemons – The leading lady of the meal! I used the zest from two lemons, and the juice from one lemon. Add more or less, to your taste.
Cheese – I used grated parmigiano Reggiano, and cream cheese. They make the sauce creamy and add umami and saltiness.
Basil – Fresh basil added at the end for a beautiful herby note.
Chicken stock – You only need ½ cup of chicken stock. Feel free to sub in veg stock, or white wine, or just plain water.
Crusty bread – Any rustic bread will do. I think it’s a required essential, to mop up every last drop of sauce. You could also use a hearty flatbread, such as naan!
Can Creamy Lemon Parmesan Beans be Vegan?
Yes, this bean dish can be vegan with a few substitutions. Use vegan cheese, and vegetable stock or water. Then dig in with whatever bread you like!
Creamy Lemon & Parmesan Beans
Equipment
- Large skillet
- Strainer
- Knife
- Microplane or zester
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 shallot finely diced
- 2 cans white cannellini beans 398ml or 14 fl. oz. each.
- ½ cup chicken stock about 125ml
- Zest from two lemons equal to 2 teaspoons
- Juice from one lemon equal to 2 tablespoons
- 2 tablespoons cream cheese about 30g
- 1 cup parmesan cheese grated, plus more for serving
- 1/4 cup fresh basil leaves finely sliced
For serving, optional
- Drizzle olive oil
- Extra parmesan cheese grated
- Slices of crusty bread
Instructions
- Prep your ingredients: dice shallots, rinse & drain beans, zest lemons, juice one or both of the lemons (to get 2 tablespoons total). Grate parmesan. Slice fresh basil and some bread. Have everything ready.
- In a large skillet over medium-high heat, add 3 tablespoons olive oil. When heated, add the diced shallots and stir until just starting to get translucent; about 1 minute.
- Add the rinsed & drained beans. Stir to coat the beans in the oil and shallot mixture, about 30 seconds.
- Add the chicken stock, lemon zest, and lemon juice. Stir, and when it comes to a bubble, reduce the heat to medium-low or low, just so it’s barely simmering. Let simmer for 5 minutes, uncovered.
- Add the cream cheese, grated parmesan and stir until the cheese is melted, another minute.
- Remove the skillet from the heat and stir in the sliced basil leaves.
- Serve with a drizzle of olive oil, and extra parmesan if desired. Scoop up every bite with a chunk of crusty bread. Enjoy!
Notes
