Theses creamy white beans are savory, herby, a little spicy, and absolutely delicious. They have a mix of blended and whole cannellini beans for a wonderful texture, so besides going straight with a spoon to this bowl of magic, be sure to pick up some crusty bread to scoop up every last bite.
This recipe comes together so easily but feels super unique and elevated — a meal you’ll feel excited about sharing with friends, family, your roommate, or just enjoying yourself. The same goes for every single recipe in here cookbookso be sure to pick up a copy ASAP.
Everything you’ll need to make these creamy white beans
This white beans recipe is so simple yet filled with rich, bold flavors and a hearty, creamy texture you’ll love. You’ll top the beans with an incredible spicy herb oil that truly takes this dish to the next level! Here’s everything you’ll need to make them:
- Dried cannellini beans: you’ll be cooking yours cannellini beans in water with some fresh herbs so remember to use dried beans!
- For cooking the beans: you’ll need an onion, garlic, fresh rosemary, a bay leafand a Calabrian chile.
- Spinach: once the beans are cooked you’ll stir them with some fresh spinach for a boost of veggies.
- For the herb oil: this homemade spicy herb oil is absolute perfection. It’s done with olive oilfresh rosemary, garlic, more Calabrian chiles, duck fennel seeds.
What are Calabrian chiles?
Calabrian chiles are a type of chile pepper that grows in Southern Italy. They have a unique, medium-hot spicy, smoky flavor to them that makes them the perfect pairing with these white beans. You’ll typically find them jarred in the grocery store.
Can I use a different type of bean?
Sure! The best swap for cannellini beans in this recipe would be great northern beans, navy beans, or butterbeans. Let me know if you give any of those a try!
The best way to enjoy these white beans
There’s nothing more satisfying than scooping meals with bread, don’t you agree? Get your favorite crusty bread or baguette and tear off pieces to scoop up all of this creamy bean goodness!
Creamy white beans in 4 simple steps
- Cook the beans. Start by rinsing your beans, then add them to a large pot with cold water. Add in the onion, garlic, rosemary, bay leaf & Calabrian chile, bring everything to a boil, then simmer until the beans are super tender. Discard any foam that comes up and stir in the spinach + salt.
- Make the herb oil. While the beans are cooking heat all of the spicy herb oil ingredients in a the divide on medium-low until the herbs are fragrant. Put this aside.
- Blend the beans. Add 2 cups of the beans and spinach mixture to a blender and blend until smooth. Pour this mixture back into the pot with the rest of the beans.
- Assemble & serve. Add the beans to a bowlpour the herb oil on top, and serve them up with your favorite crusty bread!
Feel free to store any leftover white beans in an airtight container in the refrigerator for up to 3-5 days. Simply reheat in the microwave or on the stovetop before enjoying.
More vegetarian meals you’ll love
Get all of my vegetarian dinners here!
I hope you love Gaby’s creamy white beans! If you make them be sure to leave a comment and a rating so I know how you liked them. Then remember to grab a copy of What’s Gaby Cooking: Eat What You Want cookbook, too!
Gaby’s Creamy White Beans
Total Time 1 hour 15 minutes
Savory, creamy white beans topped with homemade spicy herb oil and served with crusty bread for a satisfying lunch, dinner, or side dish any day of the week! These easy, creamy white beans are packed with fiber, protein, fresh herbs, and a delicious kick of heat you’ll love.
- For the beans:
dried cannellini beans
medium yellow onion, cut into wedges
- Sea salt
- For the spicy herb oil:
extra virgin olive oil
fresh rosemary, minced
garlic, thinly sliced
Calabrian chiles, thinly sliced (or ½ teaspoon red pepper flakes)
- For serving:
- Crusty bread
To make the beans: Rinse the beans, put them into a large pot, and cover with cold water by 2 inches. Add the onion, garlic, rosemary, bay leaf, and Calabrian chile. Bring the beans to a boil over high heat, then reduce to a high simmer. Skim off any foam during the cooking and discard. Cook until very tender, 50 to 60 minutes. Stir in the spinach and season with salt.
To make the spicy herb oil: While the beans are cooking, heat the oil in a small skillet or saucepan over medium-low heat. Add the rosemary, garlic, chiles, and fennel seeds. Cook until the garlic is lightly golden and the herbs and fennel are fragrant. Set aside.
To assemble and serve: In a blender, puree about 2 cups of the bean and spinach mixture briefly until smooth. Stir the puree back into the beans. Transfer the beans to a serving bowl, pour the spicy herb oil over the top, and serve with crusty bread.
Servings: 6 servings
Serving size: 1 serving (based on 6)
Calories: 378 kcal
Saturated fat: 2.6g