Description
This Creamy Spiced White Beans with Mushrooms, Cheddar & Herb Topping is a comforting and flavorful dish combining tender white beans slow-cooked with warm spices and sautéed mushrooms. Finished with a crunchy herb and sharp cheddar topping, this recipe offers a perfect balance of creaminess, earthiness, and freshness ideal for a hearty vegetarian meal.
Ingredients
Beans and Sauce
- 2 cups dried white beans (such as cannellini or navy beans), soaked overnight and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 4 cups vegetable broth
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream or coconut cream for vegan alternative
Mushroom Topping
- 8 ounces cremini or button mushrooms, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Cheddar & Herb Crumble
- 1 cup sharp cheddar cheese, grated
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh chives, finely chopped
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Prepare the Beans: Rinse the soaked white beans under cold water. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for another 1 minute until fragrant.
- Add Spices and Beans: Mix in the ground cumin, smoked paprika, and ground coriander, stirring to coat the onions and garlic with the spices. Add the drained beans and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 1 to 1.5 hours or until the beans are tender.
- Blend the Beans: Once the beans are soft, remove about one-third of the beans along with some cooking liquid and blend until smooth. Stir this back into the pot to create a creamy texture. Add the heavy cream and season with salt and pepper to taste. Keep warm on low heat.
- Sauté the Mushrooms: Meanwhile, heat olive oil in a skillet over medium-high heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown, about 8 minutes. Season with salt and pepper, then set aside.
- Make the Cheddar & Herb Crumble: In a bowl, combine grated cheddar, chopped parsley, chives, panko breadcrumbs, and melted butter. Mix until the ingredients are evenly coated.
- Assemble and Bake: Preheat the oven to 375°F (190°C). Pour the creamy beans into an ovenproof baking dish. Spread the sautéed mushrooms evenly over the beans. Sprinkle the cheddar and herb crumble over the mushrooms. Bake uncovered for 15-20 minutes or until the topping is golden and crispy.
- Serve: Remove from the oven and allow to cool slightly before serving. Garnish with additional fresh herbs if desired for a fresh finish.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- You can substitute heavy cream with coconut cream for a dairy-free option.
- Panko breadcrumbs give the topping a nice crunch but can be substituted with regular breadcrumbs if needed.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
- For a spicier version, add a pinch of cayenne pepper to the bean mixture.
