Hello friends, Chef André here.
Sometimes the most comforting dishes are the simplest ones, and these Creamy White Beans with Parmesan and Lemon are a perfect example of that.This is the kind of recipe that feels humble but special at the same time. Tender white beans simmered until creamy, finished with salty Parmesan and a bright squeeze of lemon—it’s cozy, satisfying, and surprisingly elegant for how little effort it takes.
I love making this dish for an easy weeknight dinner, but it’s just as good for a quiet lunch with crusty bread. Simple ingredients, honest flavors, and a bowl you’ll want to finish to the last spoon.
Why These Creamy White Beans Work So Well
This recipe keeps things simple, and that’s exactly why it shines:
- Rich and creamy without heavy cream
- Brightened with fresh lemon
- Budget-friendly pantry ingredients
- Ready in under 30 minutes
- Comforting but not heavy
It’s proof that good food doesn’t need to be complicated.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 2 (15 oz) cans white beans, drained and rinsed
- 1 cup vegetable broth
- Salt, to taste
- Black pepper, to taste
- ½ teaspoon dried thyme or Italian seasoning
- ½ cup freshly grated Parmesan cheese
- Zest of 1 lemon
- Juice of ½ lemon (more to taste)
Optional for Serving
- Extra Parmesan
- Fresh thyme or parsley
- Crusty bread or toast
Step-by-Step Instructions
Step 1
Heat olive oil in a wide skillet over medium heat.
Add garlic and cook gently until fragrant, about 30–45 seconds. Do not brown.
Step 2
Add white beans and vegetable broth.
Season lightly with salt, pepper, and thyme.
Step 3
Simmer gently for 10–15 minutes, stirring occasionally.
Use the back of a spoon to mash some of the beans to create a creamy texture.
Step 4
Lower the heat and stir in Parmesan cheese until melted and creamy.
Step 5
Finish with lemon zest and lemon juice.
Taste and adjust seasoning before serving.
Chef André’s Tips for the Best Creamy Beans
- Don’t rush the garlic—gentle heat keeps it sweet
- Mash only part of the beans for the best texture
- Add lemon gradually and taste as you go
- Use freshly grated Parmesan for smoother results
Small details make this dish shine.
Easy Variations to Try
- Add spinach or kale for extra greens
- Finish with chili flakes for a little heat
- Add mushrooms for deeper flavor
- Drizzle with good olive oil before serving
This recipe adapts beautifully.
What to Serve with Creamy White Beans
These beans are perfect with:
- Crusty bread or sourdough
- Garlic toast
- Roasted vegetables
- Simple salad
They work as a main or a hearty side.
Storage and Reheating
- Refrigerator: up to 4 days
- Reheat gently on the stove
- Add a splash of broth if thickened
Freezing is not recommended due to texture.
FAQ – Creamy White Beans with Parmesan and Lemon
Can I use dried beans instead of canned?
Yes, just cook them fully before using.
Is this dish very lemony?
Balanced and bright, not overpowering.
Can I make it dairy-free?
Yes, skip the Parmesan or use a plant-based alternative.
Is this filling enough for dinner?
Yes, especially with bread or a salad.
Approximate Nutrition Per Serving
- Calories: ~320 kcal
- Protein: 14 g
- Fat: 14 g
- Carbohydrates: 34 g
Values vary by cheese amount.
Final Words from Chef André
These Creamy White Beans with Parmesan and Lemon are comfort food at its best—simple, warm, and quietly impressive. It’s the kind of recipe you make once and then keep coming back to whenever you want something easy but satisfying.
If you try it, let me know how you served it.
For food safety and storage tips, visit USDA Food Safety:
https://www.usda.gov/food-safety
Chef André 👨🍳