Creamy White Beans with Rosemary and Garlic

Name: Creamy White Beans with Rosemary and Garlic
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 cans (15 oz each) (1350 g) canned white beans (cannellini or great northern), drained and rinsed; 2 cups (480 ml) vegetable broth; 3 tablespoons (45 ml) extra-virgin olive oil; 6 cloves garlic cloves, minced; 3 sprigs (9 g) fresh rosemary sprigs; to taste sea salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); 2 tablespoons (30 ml) extra-virgin olive oil (for finishing) (optional)

From the MyKitchenBank Kitchen

Silky white beans infused with fresh rosemary and sweet garlic, finished with a drizzle of good olive oil. This rustic Italian-inspired side is naturally creamy from the beans' own starch, requiring no cream or butter. Serve warm alongside roasted vegetables, grilled meats, or crusty bread.

Prep: 10 min
Cook: 45 min
Total: 55 min
Makes: About 4 cups

Save to My Kitchen Jump to recipe

Steps

Before you start

If using dried beans, soak them overnight in cold water and drain before use, or use canned beans (drained and rinsed)
Have all ingredients prepped and ready—this dish cooks quickly once you start
Taste for seasoning just before serving; salt impact varies with broth salinity

1
Sauté garlic and rosemary
- Heat 3 tablespoons (45 ml) of olive oil in a large heavy-bottomed pot over medium heat.
- Once shimmering, add the 6 minced garlic cloves and cook, stirring constantly, for 1 to 2 minutes until fragrant and just beginning to turn light golden at the edges.
- Do not let it brown.
- Add the 3 rosemary sprigs and stir for 30 seconds.
+ Show details− Hide details
Ready when: Garlic is fragrant and barely golden, rosemary is aromatic
Tip: Watch carefully—garlic burns quickly and becomes bitter. If you smell char, start over with fresh oil.
2
Add broth and beans
- Pour in 2 cups (480 ml) of vegetable broth and add the drained and rinsed beans (about 4 cups total).
- Stir gently to combine.
- Add ¼ teaspoon (0.5 g) of red pepper flakes if using.
- Bring the mixture to a gentle simmer.
+ Show details− Hide details
Ready when: Mixture begins to bubble gently around the edges
3
Simmer and break down beans
- Reduce heat to medium-low and simmer uncovered for 35 to 40 minutes, stirring occasionally.
- As the beans cook, some will break apart and release their starch into the liquid, naturally thickening and creaming the sauce.
- Toward the end of cooking, use the back of your wooden spoon to gently press some beans against the side of the pot—crush roughly a quarter to a third of them to create a creamy texture while keeping some beans whole.
+ Show details− Hide details
Ready when: Beans are very tender, broth is thickened and creamy, some beans are broken
Tip: Don't over-mash—you want a rustic texture with distinct beans, not a smooth purée.
4
Season and finish
- Remove and discard the rosemary sprigs.
- Taste the beans and add sea salt and freshly ground black pepper to your preference.
- If desired, drizzle with an additional 2 tablespoons (30 ml) of quality extra-virgin olive oil for richness and shine.
+ Show details− Hide details
Ready when: Seasoning is balanced and tasty
Tip: Season gradually—add a pinch, taste, and adjust. It's easier to add salt than remove it.

Good to know

Tips

This recipe relies on the natural starch in beans to create creaminess—no cream, butter, or other thickeners are needed. If your finished dish is too thin, simmer a bit longer uncovered; if too thick, add a few tablespoons of warm broth.
Quality matters here since the ingredient list is simple. Use good extra-virgin olive oil, fresh garlic, and fresh rosemary sprigs (dried rosemary is stringy and bitter by comparison).
Crushing some beans creates the perfect rustic texture without requiring a blender or emulsifier. Aim for a chunky, creamy consistency where individual beans are still visible and intact.
This dish is naturally plant-based and pairs wonderfully with roasted root vegetables, grilled fish, or alongside hearty soups. It's also excellent on crostini or stirred into pasta for a light sauce.

Make ahead

Can be made up to 2 days ahead; store covered in the refrigerator. Reheat gently over medium-low heat, adding a splash of broth if the mixture has thickened too much.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer bag or container. To reheat, thaw overnight in the fridge, then warm on the stovetop over medium-low heat, stirring and adding a bit of broth if needed to restore creaminess.

Substitutions

canned white beans (cannellini or great northern) → Dried white beans (cannellini or great northern), cooked until tender. Use about 1½ cups (300 g) dried beans, soaked overnight, then simmered until soft. Freshly cooked beans have slightly better flavor and texture, though canned are perfectly acceptable and convenient.
vegetable broth → Chicken or seafood broth. Both add more savory depth. Use the same amount. Avoid beef broth, which overpowers the delicate beans.
fresh rosemary sprigs → Fresh thyme sprigs or a combination of thyme and sage. Thyme is slightly more delicate and works beautifully; sage adds earthiness. Use the same amount or adjust to taste.
extra-virgin olive oil → Butter. Use 3 tablespoons (43 g) unsalted butter for a richer flavor, though the dish becomes less Mediterranean in character.