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.
Ingredients
- 1 tablespoon extra-virgin olive oil for toasting breadcrumbs
- 3 tablespoons extra-virgin olive oil for cooking
- 1 medium onion 150 g, finely chopped
- 1 teaspoon kosher salt 5 g
- ½ teaspoon freshly ground black pepper 2.5 g
- 2 garlic cloves 6 g, minced
- ¼ teaspoon red pepper flakes 0.6 g
- 2 cans navy beans 15 oz / 425 g each navy beans (1 can drained and rinsed; 1 can with its starchy liquid)
- 1 cup water or broth of choice 240 ml
- 2 sprigs fresh thyme oregano, or rosemary
- 1 teaspoon lemon juice 5 ml
- 1 cup Panko breadcrumbs 120 g
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.1 tablespoon extra-virgin olive oil, 2 cans navy beans, 1 cup Panko breadcrumbs
- 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.3 tablespoons extra-virgin olive oil, 1 medium onion
- 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.1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 2 garlic cloves, ¼ teaspoon red pepper flakes
- 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.1 cup water or broth of choice, 2 sprigs fresh thyme
- In the last 2 minutes of cooking, stir in 1 teaspoon (5 ml) lemon juice to brighten the flavors.1 teaspoon lemon juice
- 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.
Nutrition
Calories: 199kcalCarbohydrates: 14gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 698mgPotassium: 88mgFiber: 1gSugar: 2gVitamin A: 63IUVitamin C: 4mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!
