I made creamy sundried tomato white beans that are a high-protein take on gnocchi, with buttery beans swimming in a super garlicky, parmesan-loaded sauce laced with sundried tomatoes and finished with a drizzle of spicy chilli oil, and it’s one of my favorite High Protein Recipes that comes together in just 15 minutes.

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I’m obsessed with how these One Pot Creamy Sundried Tomato White Beans turned out. They kind of eat like gnocchi but are actually cannellini beans tossed with vibrant sun dried tomatoes in a silky sauce.

It’s the kind of dinner that looks like you worked forever but takes no time, and somehow feels both indulgent and smart. I half expected it to be heavy, but it’s surprising light on the stomach and big on flavor, especially if you add a little heat on top.

If you want a fast, impressive weeknight dish, try this one. High Protein Recipes

Ingredients

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Cannellini beans: creamy, full of fiber and plant protein, make the dish comforting and filling.
Sun dried tomatoes: tangy concentrated tomato flavor, adds umami and a sweet acidic pop.
Parmesan cheese: salty nutty richness, melts into sauce for savory depth and mouthfeel.
Heavy cream: makes it silky and lush, higher calories but really comforting sometimes.
Garlic and shallot: aromatic base, gives bright savory notes and slight sweetness when softened.
Olive oil and butter: fat for flavor and texture, helps carry other flavors in sauce.
Lemon juice and herbs: cuts richness with fresh zing, brightens the whole bowl instantly.

Ingredient Quantities

2 (15 oz) cans cannellini or great northern beans, drained and rinsed (about 3 cups)

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 small shallot, finely chopped (or 1/2 small onion)

3 cloves garlic minced

3/4 cup sun dried tomatoes packed in oil, drained and roughly chopped (or 1/3 cup if using dry-packed, rehydrated)

1/2 to 3/4 cup low sodium chicken or vegetable broth

1/2 cup heavy cream (use 3/4 cup for extra richness)

3/4 cup freshly grated Parmesan cheese plus extra for serving

1 tablespoon lemon juice (about half a lemon)

1/4 to 1/2 teaspoon crushed red pepper flakes, plus extra or chili oil for drizzling

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley or basil for garnish

How to Make this

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1. Drain and rinse the beans really well, then set aside about a cup whole and lightly mash the rest with a fork or potato masher so you get a mix of creamy and intact beans for texture.

2. Heat the olive oil and butter in a large skillet over medium heat until the butter foams, then add the finely chopped shallot and sauté until soft, about 2 minutes.

3. Add the minced garlic and cook just until fragrant, 30 to 45 seconds, don’t let it burn.

4. Stir in the drained, chopped sun dried tomatoes (if they’re oil packed, reserve a teaspoon of the oil to add later for extra flavor) and cook 1 minute to wake them up.

5. Add the beans to the pan, pour in about 1/2 cup of the broth and 1/2 cup heavy cream (use 3/4 cup cream if you want it richer). Bring to a gentle simmer, scraping up any browned bits.

6. Let the sauce simmer 2 to 3 minutes so it thickens, then gradually stir in the grated Parmesan so it melts into the sauce and becomes glossy.

7. Stir in the lemon juice, crushed red pepper flakes (start with 1/4 teaspoon and add more if you want heat), and season with salt and lots of black pepper. Taste and adjust acidity, salt, or heat.

8. If the sauce is too thick add up to another 1/4 cup to 1/2 cup broth to loosen it, or mash a few more beans to thicken. Cook until everything is hot and creamy, another 1 to 2 minutes.

9. Finish with chopped parsley or basil, extra Parmesan and a drizzle of chili oil or extra red pepper flakes. Serve immediately with crusty bread or over greens and enjoy.

Equipment Needed

1. large skillet (10 to 12 in)
2. wooden spoon or silicone spatula
3. can opener
4. colander or fine mesh strainer
5. potato masher or large fork, for mashing some beans
6. chef’s knife
7. cutting board
8. measuring cups and spoons
9. box grater or microplane for the Parmesan

FAQ

Can I use other types of beans besides cannellini or great northern? A: Yes, you can use navy or butter beans for a similar creamy texture, but avoid firmer beans like chickpeas which will change the mouthfeel and may need longer cooking time.

Do I have to use oil-packed sun dried tomatoes or can I use the dry-packed kind? A: Both work. Oil-packed are ready to go and more flavorful, use about 3/4 cup. If using dry-packed, rehydrate in hot water for 10 to 20 minutes then drain and use about 1/3 cup rehydrated, theyre more concentrated so use less.

How can I make this vegetarian or vegan? A: For vegetarian just use vegetable broth. For vegan swap the butter for vegan butter or olive oil, use full fat coconut cream or a cashew cream for the heavy cream, and replace Parmesan with nutritional yeast or a vegan Parmesan. The flavor will be slightly different but still rich.

How should I store and reheat leftovers, and can I freeze it? A: Store in an airtight container in the fridge up to 3 to 4 days. Reheat gently on low adding a splash of broth to loosen the sauce. You can freeze for up to 2 months, thaw overnight in the fridge and reheat slowly with extra liquid.

My sauce got grainy or the cheese clumped, what did I do wrong and how fix it? A: Cheese can seize if added to very high heat. Fix by removing from heat and whisking in a little warm broth or cream until smooth, or blend briefly with an immersion blender. Next time lower the heat before stirring in the cream and cheese.

How spicy is this and what should I serve it with? A: With 1/4 to 1/2 teaspoon red pepper flakes it has a gentle kick you can crank it up or down. Serve over crusty bread, polenta, rice, or with roasted veggies or grilled chicken. Sprinkle extra Parmesan and chopped parsley or basil before serving.

One Pot Creamy Sundried Tomato White Beans (‘Marry Me’ White Beans) Recipe Substitutions and Variations

Cannellini / great northern beans: swap with canned chickpeas or navy beans (same amount, about 2 15 oz cans or ~3 cups). They’ll hold up well, just a slightly different texture.
Sun dried tomatoes (in oil): use jarred roasted red peppers, drained and chopped (about 3/4 cup) or 1 cup roasted cherry tomatoes. Add a splash of oil or a pinch of smoked paprika for extra depth.
Heavy cream: for a lighter option use 1/2 cup half and half plus 2 tbsp cream cheese, or for dairy free use 1/2 cup canned full fat coconut milk.
Parmesan cheese: swap with Pecorino Romano (use a bit less since it’s saltier) or for a vegan version use 3 to 4 tbsp nutritional yeast plus a pinch of salt and a squeeze of lemon.

Pro Tips

1. save a teaspoon of the oil from the sun dried tomatoes and stir it in at the end for a quick flavor pop, it really lifts the sauce more than extra butter ever will.

2. mash only about half the beans so you keep creamy body plus some whole beans for bite, or pulse a few seconds with an immersion blender if you want it silkier but not totally smooth.

3. parmesan is salty so taste before you add more salt, and always grate fresh not use pre shredded if you can, the powdered stuff melts weird and changes the texture.

4. add the lemon juice at the very end and adjust heat with the crushed red pepper after tasting, acid and heat change how salty and rich the sauce feels so small tweaks matter a lot when serving.

One Pot Creamy Sundried Tomato White Beans (‘Marry Me’ White Beans) Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

519

kcal

Equipment: 1. large skillet (10 to 12 in)
2. wooden spoon or silicone spatula
3. can opener
4. colander or fine mesh strainer
5. potato masher or large fork, for mashing some beans
6. chef’s knife
7. cutting board
8. measuring cups and spoons
9. box grater or microplane for the Parmesan

Ingredients

2 (15 oz) cans cannellini or great northern beans, drained and rinsed (about 3 cups)
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 small shallot, finely chopped (or 1/2 small onion)
3 cloves garlic minced
3/4 cup sun dried tomatoes packed in oil, drained and roughly chopped (or 1/3 cup if using dry-packed, rehydrated)
1/2 to 3/4 cup low sodium chicken or vegetable broth
1/2 cup heavy cream (use 3/4 cup for extra richness)
3/4 cup freshly grated Parmesan cheese plus extra for serving
1 tablespoon lemon juice (about half a lemon)
1/4 to 1/2 teaspoon crushed red pepper flakes, plus extra or chili oil for drizzling
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley or basil for garnish

Directions

Drain and rinse the beans really well, then set aside about a cup whole and lightly mash the rest with a fork or potato masher so you get a mix of creamy and intact beans for texture.
Heat the olive oil and butter in a large skillet over medium heat until the butter foams, then add the finely chopped shallot and sauté until soft, about 2 minutes.
Add the minced garlic and cook just until fragrant, 30 to 45 seconds, don’t let it burn.
Stir in the drained, chopped sun dried tomatoes (if they’re oil packed, reserve a teaspoon of the oil to add later for extra flavor) and cook 1 minute to wake them up.
Add the beans to the pan, pour in about 1/2 cup of the broth and 1/2 cup heavy cream (use 3/4 cup cream if you want it richer). Bring to a gentle simmer, scraping up any browned bits.
Let the sauce simmer 2 to 3 minutes so it thickens, then gradually stir in the grated Parmesan so it melts into the sauce and becomes glossy.
Stir in the lemon juice, crushed red pepper flakes (start with 1/4 teaspoon and add more if you want heat), and season with salt and lots of black pepper. Taste and adjust acidity, salt, or heat.
If the sauce is too thick add up to another 1/4 cup to 1/2 cup broth to loosen it, or mash a few more beans to thicken. Cook until everything is hot and creamy, another 1 to 2 minutes.
Finish with chopped parsley or basil, extra Parmesan and a drizzle of chili oil or extra red pepper flakes. Serve immediately with crusty bread or over greens and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.