Thick, creamy, and so comforting – these creamy beans turn simple pantry staples into a cozy, stick-to-your-ribs dinner. No dairy needed! A slow simmer + a quick mash make the sauce velvety and rich. Budget-friendly, protein-packed, and perfect with rice or crusty bread.
Why You’ll Love This Recipe
- Creamy without cream — naturally vegan & gluten-free
- Big flavor from simple ingredients
- Leftovers reheat like a dream
- Easy to dress up with toppings and sides
Love cozy, flavorful meals? Try more reader favorites:
- French Pork Blanquette Stew — a classic slow-cooked dish that’s pure French comfort.
- Creamy Chicken and Potatoes with Dijon Cream Sauce — another one-pan dinner that’s rich, creamy, and full of flavor.
- Garlic Chicken Bites — budget-friendly, hearty, and comfort food.
These comforting recipes are perfect for cozy evenings and easy weeknight dinners!
Our Bean Recipe is vegan and gluten-free.
Some of the best comfort food comes from New Orleans – and a pot of creamy beans is right up there with the coziest meals you can make.
The hardest part is waiting while they gently simmer. Bay leaves and a little chili infuse the pot, and the cooking liquid turns into a silky gravy that’s perfect spooned over hot rice.
If I’m eating beans, they’d better be creamy – and this recipe delivers every time.
Bean Recipe
You don’t need chef skills to make this at home. It’s simple, cozy, and unbelievably satisfying – the kind of stew that makes the whole kitchen smell amazing.
How do you make Beans from scratch?
It’s easier than it looks, even if the ingredient list seems long. A longer list often means deeper flavor. Beans are a great choice for a side or a full meal, inexpensive, high in plant protein, and rich in fiber.
Which Type of Beans to Use?
Use what you’ve got. Mixing varieties gives the best texture.
Dried beans are magic – a handful of little pebbles turns into tender, creamy bites that soak up every bit of flavor in the pot.
They’re nutritious (protein + fiber) and planet-friendly, too. Affordable, humble, dependable — our kind of ingredient.
How to Make Beans
Sort and rinse dried beans. For a speed boost, use a quick-soak: cover with water, bring just to a gentle pre-boil (small bubbles in the center), turn off heat, cover, and let stand 1 hour. Drain and proceed.
INSTRUCTIONS
Simmer the beans. In a pot, combine 8 cups water, beans, bay leaves, and a whole chili pepper. Simmer over medium-low until beans are tender, about 2 hours.
Build the flavor base. In a skillet, heat 5 tbsp olive oil. Sauté chopped onions and celery with a pinch of salt for 6 minutes until fragrant. Stir in tomato paste; cook 3–4 minutes to caramelize.
Season the pot. Ladle some bean cooking liquid into a bowl. Whisk in minced garlic, ground coriander, black pepper, and salt. Pour back into the pot and stir.
Make it creamy. Mash about 30% of the beans with a masher or back of a spoon, then stir to thicken the sauce naturally.
Final simmer. Stir the sautéed onion–celery–tomato mixture into the pot. If needed, add up to 1 cup water to loosen. Simmer on low 7–8 minutes, then turn off the heat. Taste and adjust salt and pepper.
NOTE: Add more water if the beans become too dry. You want a nice, thick and creamy consistency.
Sprinkle with parsley and serve.
Beans are ready!
Serve with rice, crusty bread, or warm flatbread.
Enjoy!
Creamy Beans Recipe!
Cozy, creamy beans simmered with bay leaves and chili, finished with sautéed aromatics.
4
servings10
minutes2
hours10
minutes300
kcal2
hours20
minutesIngredients
1 lb. 3oz. / 500g. Dried Beans
70 FL. OZ. / 8 cups Water
1 Chili pepper
4 Bay leaves
5 tbsp. Olive Oil
3 Onions
3.5 oz. / 100g. Celery
1 tbsp. Tomato paste
6 Cloves of garlic, minced
1 tsp. Coriander
1/3 Black pepper
1 tsp. Salt
Parsley
Directions
- Add water, beans, bay leaves, and chili to a pot. Simmer gently until tender, about 2 hours.
- In a skillet, warm olive oil. Sauté onions and celery with a pinch of salt for 6 minutes. Stir in tomato paste and cook for 3–4 minutes.
- Ladle some bean cooking liquid into a bowl; whisk in garlic, coriander, black pepper, and salt. Return to pot.
- Mash about 30% of the beans and stir back in for creaminess.
- Stir the sautéed aromatics into the pot. Add up to 1 cup water if needed. Simmer 7–8 minutes.
- Sprinkle with parsley and serve.
Recipe Video
Nutrition Facts
- Calories: 300kcal
Beans dinner just got real easy. Enjoy!
Chef Tips
- Extra creamy: Mash a little more beans or whisk 1 tsp cornstarch with 2 tbsp cold water and stir in at the end.
- Smoky touch: Use smoked paprika or a drop of liquid smoke.
- Heat level: Keep the chili whole for gentle heat; slice it for more kick.
- Shortcut: Canned beans work — simmer 15–20 minutes to meld flavors.
- Is it meal-prep friendly? Totally. It thickens and tastes even better the next day.
Love One-Pan Meals? Try These: Best Pork Blanquette • Creamy Chicken Thighs • Easy Beef Bourguignon
Variations
- Mediterranean: add olives + sun-dried tomatoes, finish with lemon zest.
- Veg-packed: stir in sautéed mushrooms or a handful of spinach at the end.
- Herby: dill + parsley + squeeze of lemon.
Serving Suggestions
Rice, quinoa, mashed potatoes, creamy polenta, or toasted sourdough all love this sauce.
Top with a drizzle of olive oil, red pepper flakes, or a squeeze of lemon to brighten the bowl.
Storage & Reheating
Refrigerate up to 4 days or freeze up to 2 months. Reheat gently with a splash of water or broth to loosen back to creamy.
