Q1: What is the absolute, number one secret to a super creamy bean soup or stew without using any cream?

The secret is the brilliant "mashed bean" hack ! By mashing just a portion of your cooked beans, you are releasing their natural starches directly into the broth. These starches are a fantastic, healthy, and completely natural thickener that will transform your broth into an unbelievably creamy and luscious sauce with zero extra ingredients.

Q2: Can I make this dish ahead of time for meal prep?

Yes, this is a fantastic meal-prep recipe! It keeps and reheats beautifully. Simply prepare the entire dish and portion it into airtight containers. It will keep in the refrigerator for up to 5 days, making for a delicious, hearty, and satisfying lunch.

Q3: Can I make this recipe vegan?

Yes, absolutely! As written, this recipe is completely vegan if you simply omit the optional Parmesan cheese garnish.

Q4: What is aquafaba?

Aquafaba is the starchy, viscous liquid that is left over from cooking legumes, like the liquid you find in a can of chickpeas or beans. It is a fantastic, no-waste ingredient that is packed with starch and flavor, making it a perfect, light broth for this dish.

Q5: What are the best kind of beans to use for a creamy dish like this one?

A creamy, mild-flavored white bean like a cannellini bean (white kidney bean) is the perfect choice for this recipe. Their soft, tender texture mashes beautifully and creates a wonderful, creamy base. Other fantastic options include Great Northern beans or butter beans .

Creamy White Beans with Garlic and Greens

An incredibly quick and easy one-pan recipe for creamy white beans and greens. This simple, healthy vegetarian dish gets its creamy texture by mashing a portion of the cannellini beans before simmering them. The beans are cooked in a large skillet with gently sautéed garlic, chili flakes, and a generous amount of fresh baby spinach. The dish is finished with a splash of the reserved bean liquid (aquafaba) and a bright squeeze of fresh lemon juice, making for a satisfying meal that’s ready in about 15 minutes.

Author: Grace

Ingredients

3 tablespoons olive oil
2 cloves garlic, thinly sliced or pressed
1/2 teaspoon chili flakes (optional)
2 (14-ounce) cans white beans (e.g., cannellini), drained and rinsed, liquid reserved
4 packed cups baby spinach (about 3.5 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons fresh lemon juice
Grated Parmesan cheese for serving (optional)

Instructions

Add the olive oil, garlic, and optional chili flakes to a large skillet over medium-low heat.
While the oil is heating, transfer about half of one of the cans of beans to a small bowl and roughly mash them with a fork.
Once the garlic in the skillet barely starts to turn golden and fragrant (1 to 2 minutes), add all the beans (both whole and mashed), the spinach, salt, and pepper to the pan.
Turn the heat up to medium and stir well to combine. Cook for about 3 minutes, until the spinach is wilted.
Stir in 1 to 2 tablespoons of the reserved bean liquid (aquafaba) and the fresh lemon juice. Add more bean liquid if you desire a soupier consistency.
Taste and season with more salt and pepper as needed.
Serve immediately, topped with freshly grated Parmesan cheese if desired.

Notes

This is an extremely fast one-pan meal, perfect for a busy weeknight.
The key to the creamy texture without any dairy is mashing some of the beans, which releases their starches and naturally thickens the dish.
The reserved bean liquid, known as aquafaba, is also used to adjust the consistency of the final dish.
This recipe is highly customizable and can be varied by adding other greens like kale, spices like cumin, or toppings like a fried egg.

Find it online: https://www.eatswithsoul.com/white-beans-with-garlic-and-greens/