Creamy Braised White Beans

I have made this at least 5 times. My hubby who doesn't like garbanzo beans, actually loves this recipe. The problem is that this recipe only makes 4 small servings. He'll eat 2-3 servings in one go. I have added basil pesto and sundried tomato pesto to this before serving and it takes it to another level. This, is a fabulous recipe. Great for Meatless Mondays' . Thanks. I love this recipe

Made a double batch of this last night for my vegan family. I used almond milk, Miyoko’s cultured, non-dairy butter, two cippolini onions and all the herbs! I added the chopped onions while the garlic was browning (but my garlic was not soft enough to spread on bread after just 5 minutes browning). I also added 6 thyme sprigs, 6 chopped sage leaves, and about 4 large bay leaves. We had it over rice pilaf and topped it with Violife’s delicious vegan Parmesan! Everyone LOVED it.

Milk is not "unhealthy"

I made a simplified version and it was wonderful. What a surprisingly great combination garlic, beans and milk are! I roasted head of garlic in oven, took it out and mooshed up the cloves. Drained and rinsed one can of goya cannelini beans. Heated some butter in a small saucepan, added mooshed garlic, beans and enough milk to not quite cover the beans. Cooked about 10 minutes. Added some hot pepper flakes and grated some excellent Parmesan on. Ate half one day, half the next. Delicious!

Just made this tonight. It needs way more than 15 minutes to get creamy. Be patient. As other commenters have said a generous squeeze of lemon juice at the end is essential. Last thought, taste and add salt throughout the cooking process, I don't think you can salt it all at the end. Garlic needs to be roasted beforehand. That's all I got.

Love this! Doubled recipe, added a bit more than double the garam masala. Cooked slowly for about 30 to 45 minutes after the slow boil, so it reduced and thickened. Added a greens from about 8 rainbow shard leaves at about 30 minutes and finished with juice from one lemon (cut into sixths and just kept tasting until the acid was right). Lemon definitely brought it to a better place. Yum and thank you for the notes you all left behind!

In my experience, canned cannellini beans have been gray and mushy with a lot of sludge at the bottom of the can. Imagine my surprise when I learned the Trader Joe's brand has none of these glaring deficiencies. I encourage​ others to try them.

This is an easy go-to pleaser. The northern white + garlic, milk, butter gave savory body to the "stew."​ The thyme, nutmeg + bay leaf gave it the warmth and seasonal flavor intended. Mash it! Be sure to salt generously, especially if the beans/salt are unsalted. I put a handful of arugula in a bowl and ladled in the stew atop the arugula. Added shaved parmesan and red pepper flakes and finished with a drizzle of olive oil. For as easy as it was it gets full marks from our family.

Made it with soy milk (unsweetened and unflavored of course) and vegan butter. We loved it! Served it over 90 second microwaved greens. Pre-cooked the garlic in the microwave as suggested by others so the garlic was good and soft. Toasted some bread, served with a sliced tomato for color and freshness. Fantastic dinner and so easy and fast. Especially since someone else is doing the cleanup : )

I made this easy-to-prepare dish as directed, and the end result was just okay; the combination of milk and beans was slightly odd. I prefer the flavor and texture of a simple white bean and garlic soup (basically the same thing, but with chicken broth and bacon instead of milk, so admittedly not vegetarian). I'm glad I gave it a try, but I probably won't make this again.

Meg, the instructions are wrong and you are right - the beans are cooked with the milk. Also, using the liquid from the can of chickpeas is not only high in sodium but tastes horrible. I would rinse the beans and use some kind of stock instead.

This was terrific. Best tips, from below: Yes. Roast the garlic in advance. Someone suggested tossing in parmesan rind. I had two. That was terrific. Fifteen minutes is NOT enough time. I simmered it for nearly forty-five. The depth of flavor was terrific. I mashed the garlic in butter. The garlic toast is a must. Served leftover the next day on toast with a fried egg on top. DELICIOUS. I would love to try cut sausage with the beans next time. Or, sausage on the side, as some suggested.

Try "roasting" the garlic in the microwave instead, or in the toaster oven. It will be creamy and delicious.

I definitely wouldn't use canned as I belong to Rancho Gordo's bean club but this recipe sounds good and I want to try it.

Doubled Everything, used veggie broth for half the milk and olive oil instead of butter due to health reasons, but thought it was a winner. I did wilt chard in it and would recommend that or another green- for looks and for taste and health. Personally, I didn't think the garlic added a lot - unless you love the taste of roasted garlic. And I would add a bit more red pepper flakes if I weren't serving it to kids.