Description
Broccoli Cheddar Creamy Beans elevate your meals delightfully!
Ingredients
Scale
- 1 cup dried white beans (such as cannellini or navy beans)
- 4 cups vegetable broth
- 2 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
Instructions
- Rinse the dried beans under cold water and soak them in water overnight. Drain and rinse again before cooking.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the soaked beans and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for about 1 hour, or until the beans are tender.
- Stir in the broccoli florets, salt, black pepper, and cayenne pepper (if using). Cook for another 10 minutes until the broccoli is tender.
- Remove the pot from heat and stir in the heavy cream, lemon juice, and shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with extra cheese or a sprinkle of black pepper if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth and skip the cheese for a dairy-free option.
- Add cooked bacon or diced ham for a smoky flavor and extra protein. Adjust cooking time to ensure the meat is heated through before serving.
- Prep Time: 12 hours
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 50mg