Umami Recipes
Umami Recipes

NYT Classics

Buffalo White Beans

4 servings

servings

20 minutes

total time

Ingredients

1/4 cup unsalted butter

2 celery stalks, finely chopped, leaves reserved

2 medium carrots, finely chopped

1/4 teaspoon coarse kosher salt

6 large garlic cloves, smashed and chopped

2 (15-ounce) cans cannellini beans, drained and rinsed

1/4 cup Buffalo-style hot sauce, such as Frank’s Red Hot

Black pepper

1/2 cup panko bread crumbs

1/3 cup crumbled blue cheese

Directions

Heat the oven to 475 degrees. Put an oven-safe 10-inch skillet over medium-high heat and melt the butter. Add the celery, carrots and salt, and cook, stirring occasionally, until softened, 5 minutes. Add the garlic and cook, stirring occasionally, until softened, 1 minute. Add the beans and the hot sauce, and several generous grinds of black pepper. Stir to combine. Turn off the heat. Sprinkle the panko evenly over the top of the beans, then the blue cheese crumbles.

Place the skillet in the oven and bake until the panko is crisp and toasted and the blue cheese has softened, 8 to 10 minutes. Top with celery leaves and serve.

Nutrition

Serving Size

-

Calories

447

Total Fat

17 g

Saturated Fat

10 g

Unsaturated Fat

6 g

Trans Fat

0 g

Cholesterol

-

Sodium

926 mg

Total Carbohydrate

57 g

Dietary Fiber

12 g

Total Sugars

3 g

Protein

20 g

4 servings

servings

20 minutes

total time
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