Buffalo White Beans
Updated March 22, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup unsalted butter
- 2celery stalks, finely chopped, leaves reserved
- 2medium carrots, finely chopped
- ¼teaspoon coarse kosher salt
- 6large garlic cloves, smashed and chopped
- 2(15-ounce) cans cannellini beans, drained and rinsed
- ¼cup Buffalo-style hot sauce, such as Frank’s Red Hot
- Black pepper
- ½cup panko bread crumbs
- ⅓cup crumbled blue cheese
Nutritional analysis per serving (4 servings)
447 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 12 grams dietary fiber; 3 grams sugars; 20 grams protein; 926 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 475 degrees. Put an oven-safe 10-inch skillet over medium-high heat and melt the butter. Add the celery, carrots and salt, and cook, stirring occasionally, until softened, 5 minutes. Add the garlic and cook, stirring occasionally, until softened, 1 minute. Add the beans and the hot sauce, and several generous grinds of black pepper. Stir to combine. Turn off the heat. Sprinkle the panko evenly over the top of the beans, then the blue cheese crumbles.
- Step 2
Place the skillet in the oven and bake until the panko is crisp and toasted and the blue cheese has softened, 8 to 10 minutes. Top with celery leaves and serve.
Private Notes
Comments
I should follow up that the leftovers have more flavor, but still needs extra Frank's poured on top. Since I don't know how to edit my notes, I'll clarify also that cooking the carrots and celery to soft is pointless because they have no flavor at this point. I'm going to try again and let the veggies only cook for a minute before adding the garlic. I think it has the ability to be a delicious dish, just needs some tweeking.
Followed the recipe exactly, it was just okay. It wasn't very Buffalo-spicy, even for my husband who can't handle heat. It might be better if celery and carrots aren't cooked until "soft" since it was a little boring that everything was same texture as the beans (panko doesn't add much crunch). We added extra blue cheese crumbles and Frank's at the table which brought flavor out more. If you suggest adding leftover chicken, that defeats the purpose of a vegetarian Buffalo dish.
Great recipe! I'll agree with cooking the veggies a bit less for some texture. Also, I'm not a blue cheese fan, but feta was a great substitution! Finally, I did need to top it off with a drizzle of extra buffalo sauce (and some ranch for good measure). With these small tweaks it was fantastic!!! Will be adding it to the rotation for sure!
This struck us as dry
This feels like a true confession. I had no carrots, no celery, we were even out of garlic. But I did have white beans, franks hot sauce, panko and some creamy blue cheese. Boom. Minimal but still delish.
An easy, rich veggie dish. Only minor mods, in accordance with previous comments: - Barely pre-cooked veg + added onion - Used the whole bottle of Frank's buffalo sauce - HIGHLY recommend for more flavor + moisture - Mixed some blue cheese into the beans in addition to the topping - Added crispy onions to the panko mixture Would probably be good with chickpeas instead of white beans. If you're trying to get really indulgent, this would also work with tiny potatoes.
Advertisement