Garlic Butter White Bean Skillet Recipe (20 Minutes, One Pan)

Why You'll Love This Recipe This garlic butter white bean skillet is the kind of recipe that earns a permanent spot in your weeknight rotation. It comes together in about 20 minutes, uses pantry staples, and delivers a deeply satisfying, creamy result that feels far more indulgent than it is. Serve it with crusty bread to soak up the sauce, spoon it over wilted greens, or eat it straight from the pan — no judgement here. Ingredients 2 tbsp unsalted butter 1 tbsp olive oil 6 cloves garlic, thinly sliced 1 tsp chilli flakes (optional) 2 cans (540 ml each) white beans (cannellini or navy), drained and rinsed ½ cup (125 ml) low-sodium vegetable or chicken broth Zest and juice of 1 lemon ¼ cup fresh flat-leaf parsley, roughly chopped Salt and freshly ground black pepper, to taste Crusty bread or sourdough, to serve Instructions Build the base. Heat butter and olive oil in a large skillet over medium heat. Once the butter is foamy, add the sliced garlic and chilli flakes. Cook, stirring frequently, for 2–3 minutes until the garlic is golden and fragrant — watch it closely, as it can turn bitter quickly. Add the beans. Add the drained white beans to the skillet and stir to coat in the garlic butter. Season generously with salt and pepper. Simmer. Pour in the broth and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the liquid has reduced and the beans are creamy and slightly broken down at the edges. Use the back of a spoon to lightly crush a few beans against the pan — this thickens the sauce naturally. Finish with lemon and herbs. Remove from heat. Stir in the lemon zest, lemon juice, and fresh parsley. Taste and adjust seasoning. Serve. Spoon into bowls and serve immediately with crusty bread for dipping. Tips & Variations Add greens: Stir in a few handfuls of baby spinach or kale in the last 2 minutes of cooking. Make it heartier: Top with a fried or poached egg, or stir in a handful of cooked Italian sausage. Dairy-free: Swap the butter for additional olive oil or a good vegan butter. Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water. Frequently Asked Questions Can I use dried beans instead of canned? Yes — cook 1½ cups of dried white beans until tender before starting the recipe. The flavour will be even better. What type of white beans work best? Cannellini beans are ideal for their creamy texture and mild flavour. Navy beans or Great Northern beans are excellent substitutes. Is this recipe vegan? It's vegetarian as written. To make it fully vegan, replace the butter with olive oil or a plant-based butter.

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