Why do that?
- Alfredo beans give you creamy, comforting beans in about 10 minutes – no pasta required.
- Just four simple ingredients provide richness without much effort or long preparation.
- Ideal as a cozy main course or side dish – serve with salad and crusty bread.
I was working in a restaurant when I first saw pasta alfredo being made. A quick cook poured some cream into a skillet, put it over high heat, and tossed in some garlic and parmesan while it came to a boil. Then he added a handful of cooked pasta to the pan, tossed it, and garnished it with a sprinkling of parsley. Until that moment, I had no idea how incredibly simple the dish was.
It’s hard not to love Alfredo. The word we use to describe anything smooth and rich is “creamy,” and the American version of Alfredo is a smooth, rich sauce and the purest expression of cream. Lots of garlic and parmesan are the seasoning needed to make you swoon.
One of the many reasons chefs have always loved cooking with cream is that you can cook it without it separating or seizing. The richness of the cream allows you to reduce it, creating a base for a sauce without the need for a roux or other thickener.
The same trick works at home too, and you don’t have to limit yourself to pasta. The sauce also pairs perfectly with creamy white beans. You don’t even need to boil a pot of water – just open the cans and drain the water. Serve with a simple salad and crusty bread and you have a filling meal.
Simply Recipes / Ali Redmond
Choose the right beans
I use either Great Northern or Cannellini beans, depending on what I like. Both have a creamy interior and a mild flavor that goes well with a creamy sauce. Don’t swap out darker beans or the sauce will turn a weird color.
If you have the time to prepare them, you can swap out the cans for 3 cups of home-cooked dried white beans.
Cooking mode
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2 tablespoon olive oil or butter
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4 cloves Garlicchopped
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3/4 cup whipped cream
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Kosher salt and freshly ground black pepperto taste
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2 (15-ounce) canS white beansrinsed and drained
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3/4 cup fresh grated Parmesan cheese
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Mix garlic and cream in a frying pan:
In a large skillet, heat the olive oil or butter over medium-high heat. Add the garlic and stir until lightly bubbly. Don’t let it brown, about 30 seconds. Add the cream and a generous pinch each of salt and pepper and bring to the boil. Let cook for a few seconds.
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Add beans and serve:
Gently stir in the drained beans. Stir until hot, then stir in the Parmesan and stir gently until the Parmesan is melted into the sauce. Taste and add salt if necessary. Surcharge.
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| Nutritional Information (per serving) | |
|---|---|
| 366 | Calories |
| 22g | Fat |
| 28g | Carbohydrates |
| 16g | protein |
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| Nutritional Information | |
|---|---|
| Servings: 4 to 5 | |
| Amount per serving | |
| Calories | 366 |
| % daily value* | |
| 22g | 28% |
| Saturated fat 11g | 56% |
| 49 mg | 16% |
| 224 mg | 10% |
| 28g | 10% |
| Fiber 7g | 25% |
| Total sugar 2g | |
| 16g | |
| Vitamin C 0 mg | 2% |
| Calcium 278 mg | 21% |
| Iron 4 mg | 23% |
| Potassium 638 mg | 14% |
| *The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are specified, the one listed first will be charged for nutritional value. Side dishes and optional ingredients are not included.
