The best creamy lemon cannellini bean recipe! Canned cannellini beans are simmered in a skillet with ricotta, Parmesan, lemon, garlic, and capers for a creamy, flavorful dish. This easy recipe feels indulgent but is surprisingly wholesome. Serve it as a side, over a chunk of toasted multigrain bread, or with a salad for a satisfying meal. One can of cannellini beans, one pan, and about 30 minutes for a quick side or main dish.
Want to know more about this creamy cannellini bean recipe?
- Why this is the best canned cannellini bean recipe.
- What can I do with a can of cannellini beans. Seven recipe ideas!
- Recipe preparation tips.
Why this is the best canned cannellini bean recipe.
It is easy to make. Though, there is a little zesting, squeezing, and chopping involved! See recipe preparation tips! But, remember, this is where all the flavor comes in.
It tastes delicious. This creamy cannellini bean recipe has just the right amount of ricotta, lemon, garlic, and Parmesan.
It is versatile. This recipe is a simple, yet flavorful dish that’s perfect for a light lunch, a satisfying side, or even a quick weeknight dinner. You can even spread it on toast for breakfast!
What to do with canned cannellini beans.
I am always looking for canned cannellini bean recipes. They are inexpensive and high in protein and can be used in so many recipes. For example, check out Creamy Lemon Cannellini Bean Soup.
Here are some delicious ideas:
1. Make a Creamy Dip or Spread
Blend the canned beans with olive oil, garlic, lemon juice, and fresh herbs like parsley or rosemary for a smooth, hummus-like dip. Serve with crackers, veggies, or pita bread. Try Quick & Easy Greek Yogurt Flatbread.
Puree the beans with garlic, olive oil, and spices like paprika or cumin. Use it as a sandwich spread or a dip for veggies.
2. Toss into Soups and Stews
Add cannellini beans to soups like minestrone, vegetable soup, or a hearty Tuscan white bean soup for extra protein and texture.
Add cannellini beans to stews, curries, or chili to make them heartier. They soak up flavors beautifully and add creaminess to the dish.
3. Create a Quick Salad
Combine the beans with cherry tomatoes, cucumber, red onion, feta cheese, and a light lemon vinaigrette for a Mediterranean-inspired salad. Check out Mediterranean Tuna and Cannellini Bean Salad.
4. Whip Up a Quick Side Dish
Sauté the beans with garlic, olive oil, and a touch of rosemary or thyme. Add a splash of white wine or broth and finish with lemon zest for a simple, flavorful side.
5. Mash into Toast Toppings
Mash the beans with olive oil, lemon juice, and salt, then spread on toasted bread. Top with arugula, sun-dried tomatoes, or avocado for a satisfying snack or light meal.
6. Add to Pasta
Toss the beans into pasta dishes. Pair with olive oil, garlic, spinach, and Parmesan for a quick dinner.
7. Bake into Casseroles
Use the beans in a baked casserole with breadcrumbs, cheese, and herbs.
Canned cannellini bean recipes are endless! Their creamy texture and mild flavor work well in just about everything.
Recipe Prep Tips for Creamy Lemon Cannellini Beans
- As always, read through the recipe before starting.
- Have all the ingredients ready to add to your recipe.
- Room temperature ricotta works best when incorporating into the recipe, allowing for a better texture and consistency in the final dish.
- Drain the cannellini beans.
- For this recipe, you can chop the onions, parsley, and grate the lemon zest and Parmesan cheese prior to beginning the recipe. Or,
- Chop the onions and, while they are cooking, you can chop the parsley, grate the Parmesan, and zest the lemon.
- For finely chopped parsley, first make sure the parsley is completely dry. Then roll up the leaves into a ball on your cutting board and begin chopping.
- Zest the lemon before you slice it for juice.
Creamy Lemon Cannellini Beans
The best canned cannellini bean recipe! Creamy lemon cannellini beans are made with ricotta, Parmesan, lemon, capers, and a touch of garlic.
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servings10
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minutesKeep the screen of your device on
Ingredients
2 Tablespoons olive oil, extra for drizzling
1/2 cup chopped onions
1 clove of garlic, finely pressed or minced
1/2 teaspoon Italian seasoning
1/4 cup white wine (optional)
1 (15-ounce) can of cannellini beans, drained
3/4 cup – 1 cup milk
1/4 cup room temperature full fat ricotta (tips)
1/2 cup finely grated Parmesan cheese, divided
2-3 Tablespoons finely chopped parsley (tips)
1 L emon (one teaspoon lemon zest, 2-3 Tablespoons juice)
1 T capers
Salt and pepper to taste
Directions
- Heat olive oil in a medium skillet over medium-high heat. Add the onion and cook until softened and light brown bits start to form, while stirring a few times, about 5-6 minutes.
- If needed add more olive oil before adding the garlic and Italian seasoning. Cook until fragrant, about 1 minute. Add the white wine, if using, and cook for about 2 minutes until reduced.
- Add the cannellini beans to the skillet and stir to coat with the aromatics. Pour in 3/4 cup of milk and bring it to a gentle simmer, adjusting heat if needed. Allow to cook for 5–7 minutes, stirring occasionally. Stir in more milk as needed to just cover the beans.
- Turn down the heat to medium low. In a small bowl, stir together the ricotta, Parmesan cheese, lemon juice, lemon peel, and parsley and slowly add to the simmering beans, stirring. Add in the capers. Cook for another 2–3 minutes. Add more milk (or a touch of cream) if required. Taste for seasoning and add salt a pinch at a time.
- Optional, but delicious, add additional lemon juice, parsley, parmesan, and capers over top. Fresh cracked pepper always goes well with cannellini beans.
- Serve with toasted multigrain bread.
Recipe Video
Notes
- This recipe serves 3-4 people as a side dish and can be doubled to serve as a main dish.
- This recipe was tested with full fat ricotta and 2% milk. I have not tested this recipe with non dairy products.
- Store covered in the refrigerator for up to four days. Reheat in microwave. Add a little more milk to smooth it out before heating.
- Recipe suggestions. I love to serve this with roasted tomatoes on top. Slice 1 pint of grape or cherry tomatoes in half, add to a sheet pan with a pinch of Italian seasoning, 1 Tablespoon of olive oil, salt, and pepper. Roast at 425F for about 25 minutes, stirring half way through.
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Want more lemony recipes?
How about a few healthy side dishes?
Garlic Parmesan Roasted Cauliflower Mash. Creamy Garlic-Parmesan Roasted Cauliflower mash is super flavorful made with parmesan cheese, buttery garlic sauce, fresh parsley, and ricotta cheese.
Roasted Sweet Potato Mash with Apples and Cranberries. Roasted and mashed sweet potatoes with apple cider, brown butter, pumpkin pie spice, and a topping of caramelized apples, cranberries, and bacon.
Maple Roasted Brussels Sprouts and Apples. Brussels sprouts roasted with sweet apples and a maple Dijon vinaigrette. Perfectly caramelized and crispy.
Easy Baked Eggplant Parmesan Stacks. Tender roasted eggplant slices are stacked and baked on a sheet pan with tomato sauce, fresh mozzarella, and savory Parmesan cheese. A crunchy panko and parmesan topping with a sprinkle of fresh basil adds a crunchy and flavorful finishing touch.
