Creamy White Beans with Toasted Breadcrumbs

If you’re looking for a creamy, hearty, and flavor-packed dish that’s both simple and nutritious, this creamy navy bean recipe is going to become one of your go-to meals. Annette, my nine-year-old daughter, loves it so much that we often double the batch to ensure she has some for school lunch the next day. With the satisfying crunch of toasted breadcrumbs on top of rich, creamy navy beans, it’s comforting, flexible, and perfect for any night of the week.

One of my favorite things about this recipe is that it only takes a few pantry staples—canned beans, onions, garlic, and olive oil—and you’re already most of the way there. Plus, you can easily swap in other types of white beans like great northern beans or cannellini beans, making it endlessly adaptable to what you have on hand.

Ingredient Notes

• Navy Beans: The star of the dish, navy beans are small, creamy, and have a mild flavor that pairs perfectly with the other ingredients. I like to use two 15 oz cans of navy beans—one drained and rinsed, and the other with its starchy liquid to add extra creaminess.
• Onion and Garlic: These aromatics build the base of the dish. Use a medium onion, finely chopped, and two garlic cloves, minced, for that perfect savory depth.
• Herbs: Fresh thyme, oregano, or rosemary all work beautifully in this recipe. You’ll need two sprigs for simmering with the beans.
• Panko Breadcrumbs: These add a crunchy contrast to the creamy beans. Toasting them in olive oil until golden brown ensures they stay crisp.
• Lemon Juice: Just a teaspoon at the end of cooking brightens up the whole dish and balances the richness.

Instructions

Start by heating 3 tablespoons of extra-virgin olive oil in a large 10-inch skillet over medium heat. Once the oil is shimmering, add 1 finely chopped medium onion (about 150 g) and cook, stirring occasionally, for about 8-10 minutes until the onion is soft and translucent.

Stir in 2 minced garlic cloves (6 g), 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon red pepper flakes. Let everything cook for another minute until fragrant.

Next, add 1 can of drained and rinsed navy beans and 1 can of navy beans with their liquid. Pour in 1 cup of water or veggie broth, and toss in 2 sprigs of your chosen herb (thyme, oregano, or rosemary). Stir well and bring the mixture to a simmer over medium-low heat.

Let the beans simmer for 17-20 minutes, stirring occasionally, until the liquid thickens and creates a creamy sauce that coats the beans. If it starts to look too thick, add an extra tablespoon or two of water. In the last 2 minutes of cooking, stir in 1 teaspoon of lemon juice.

Meanwhile, in a small frying pan, heat 1 tablespoon of extra-virgin olive oil over medium-high heat. Add 1 cup of Panko breadcrumbs and toast them, stirring frequently, until golden brown—this should take about 3-4 minutes. Remove from heat immediately to prevent burning and set aside.

Once the beans are done, divide them among serving bowls and top with the toasted breadcrumbs. Sprinkle freshly grated Parmesan cheese and chopped herbs on top for extra flavor. Serve with a slice of crusty bread or roasted vegetables for a complete, plant-based meal.

How to Serve

• As a main dish: Serve the creamy navy beans in a bowl topped with toasted breadcrumbs, Parmesan cheese, and a drizzle of herb oil.
• With grains: Pair the beans with brown rice or quinoa for a hearty, protein-packed dinner.
• Alongside greens: Serve with a big green salad or sautéed leafy greens like kale or spinach.
• With eggs: Top the beans with a fried or poached egg for a delicious, protein-rich breakfast or brunch.

Tips, Tricks, and Alterations

• Breadcrumb storage: If you’re making extra for the next day, store the toasted breadcrumbs separately in an airtight container at room temperature to keep them crispy.
• Altering consistency: If you want a thinner broth or sauce, drain and rinse both cans of navy beans and add an extra ½ cup of water, adjusting as necessary. For a thicker, creamier sauce, use the canning liquid from both cans and reduce the water by ½ cup, adjusting from there.
• Bean swaps: No navy beans? Great northern beans, cannellini beans, or butter beans work just as well.
• Additional vegetables: Add grape tomatoes or sun-dried tomatoes for a burst of sweetness, or stir in some wilted spinach or kale for extra greens.

If you’ve tried this Creamy Navy Beans with Toasted Breadcrumbs recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Creamy Navy Beans with Toasted Breadcrumbs

This creamy navy bean dish is hearty, flavorful, and easy to prepare. The toasted breadcrumbs add a delightful crunch, making it perfect as a comforting main course or a satisfying side.

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Ingredients

  

• 4 tablespoons 60 ml extra-virgin olive oil, divided (3 tablespoons for cooking onions and garlic; 1 tablespoon for toasting breadcrumbs)
• 1 medium onion 150 g, finely chopped
• 1 teaspoon 5 g kosher salt
• ½ teaspoon 2.5 g freshly ground black pepper
• 2 garlic cloves 6 g, minced
• ¼ teaspoon 0.6 g red pepper flakes
• 2 cans 15 oz / 425 g each navy beans (1 can drained and rinsed; 1 can with its starchy liquid)
• 1 cup 240 ml water or broth of choice
• 2 sprigs fresh thyme oregano, or rosemary
• 1 teaspoon 5 ml lemon juice
• 1 cup 120 g Panko breadcrumbs

Instructions

 

• While the beans cook, heat 1 tablespoon (15 ml) olive oil in a frying pan over medium-high heat. Add 1 cup (120 g) Panko breadcrumbs and toast, stirring frequently, until golden brown, about 3-4 minutes. Remove from heat immediately to prevent burning and set aside.
• Heat 3 tablespoons (45 ml) olive oil in a large skillet over medium heat. Add 1 medium chopped onion (150 g) and cook, stirring occasionally, until soft and translucent, about 8-10 minutes.
• Stir in 2 minced garlic cloves (6 g), 1 teaspoon (5 g) salt, ½ teaspoon (2.5 g) freshly ground black pepper, and ¼ teaspoon (0.6 g) red pepper flakes. Cook for another minute until fragrant.
• Add the drained and rinsed beans, the beans with their liquid, 1 cup (240 ml) water or broth, and 2 sprigs of fresh thyme (or your choice of herbs). Stir well to combine. Simmer over medium heat, stirring occasionally, until the liquid thickens and coats the beans in a creamy texture, about 17-20 minutes.
• In the last 2 minutes of cooking, stir in 1 teaspoon (5 ml) lemon juice to brighten the flavors.
• Divide the creamy navy beans among serving bowls. Top with toasted breadcrumbs, freshly chopped herbs, and grated Parmesan cheese. Serve with crusty bread or roasted vegetables for a complete meal.

Notes

Storage:

Store the navy beans in an airtight container in the refrigerator for up to 3 days.

Keep the toasted breadcrumbs in an airtight container at room temperature for up to 3 days.