Garlicky Alfredo Beans
Published April 25, 2024
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup unsalted butter
- 8garlic cloves, thinly sliced, plus 1 garlic clove, finely grated
- Kosher salt
- 2(15-ounce) cans white beans, rinsed
- ¾cup heavy cream
- ½cup/2 ounces finely grated Parmesan, plus more for serving
Nutritional analysis per serving (4 servings)
561 calories; 32 grams fat; 20 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 10 grams dietary fiber; 2 grams sugars; 22 grams protein; 905 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.
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Preparation
- Step 1
Line a small plate with a paper towel.
- Step 2
In a medium pot over medium heat, combine the butter and sliced garlic. Cook, stirring frequently, for about 2 minutes. Once the butter starts to foam, start lifting the garlic to check its color and continue cooking and stirring until it starts to turn golden, another minute. (The garlic can burn very easily — and can continue to darken and cook after it’s been removed from the heat — so make sure to keep an eye on the pot and remove the garlic before it reaches a dark golden color.)
- Step 3
Using a slotted spoon, transfer the garlic chips to the paper towel-lined plate and season with salt.
- Step 4
Add the beans, heavy cream, Parmesan and a hefty pinch of salt to the pot; stir to combine.
- Step 5
Bring the mixture to a simmer over medium-high heat and cook, stirring gently but frequently, for about 5 minutes, until the sauce has thickened.
- Step 6
Stir in the grated garlic and continue simmering for 2 minutes, until fragrant.
- Step 7
Divide among bowls. Top with additional Parmesan and the garlic chips.
Private Notes
Comments
Surprisingly? It has 1/4 cup butter, 8 cloves of garlic, 3/4 cup heavy cream, and 1/2 cup Parmesan cheese. You could have substituted grass clippings for the white beans and it still would have been good.
I was startled by how good this was. I used one can of navy beans and one can of cannellini beans. I added two large handfuls of baby spinach at the end and let it wilt. I also added some finally graded nutmeg, since that's what I do when I'm making Alfredo. The dish was very, very good.
Diabetics (who can’t tolerate many carbs) or people w/celiac disease (who can’t tolerate any gluten) will deeply, deeply appreciate recipes that emulate dishes they can no longer enjoy.
I know a pot of garlicky alfredo beans haaaates to see me coming
Followed as directed and was delicious, so easy, affordable, and filling! Perfect for a weeknight dinner. I added a dash of cayenne and red pepper flakes, as I like that depth in an Alfredo or Mac and cheese. Would add frozen peas next time! I have some vegan family members and would like to try the vegan alternatives other commenters have recommended.
If you're looking for health food, alfredo is never going to be the answer—it's meant to be an indulgence (regardless of what you slather the sauce on top of). That said, as a couple others have noted, if you cook your own beans (vs canned) you can sub that beautiful cooking liquor for much of the cream and make it slightly lighter, but truly, if you're going to have cheesy, buttery, garlicky beans, you might as well embrace it for the treat it is.
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