30-Minute Creamy Tuscan White Beans

Ingredients

• 2 cans850 gcannellini beans, drained
• 3 cloves3 clovesgarlic, thinly sliced
• 1/2 cup120 mlheavy cream
• 1/4 cup60 mlchicken or vegetable stock
• 2 tbsp30 mlolive oil
• 1 tsp1 gred pepper flakes
• 1 sprig1 sprigfresh rosemary, leaves picked
• 1/2 cup25 ggrated Parmesan, plus more to serve
• 2 cups60 gbaby spinach
• Salt and black pepper to taste

Method

1. Warm the olive oil in a wide skillet over medium. Cook the garlic and red pepper flakes for 60 seconds, until the garlic is fragrant but not brown.
2. Add the beans and 1/2 cup (120 ml) of their starchy liquid. Mash about a quarter of the beans with the back of a spoon — that starch is what makes the sauce creamy.
3. Pour in the cream and stock, add the rosemary, and simmer gently for 8–10 minutes, stirring now and then.
4. Fold in the spinach and cook just until it wilts, about 1 minute.
5. Remove from the heat, stir in the Parmesan and season with salt and pepper.
6. Serve with toast for swiping through the sauce — that is not optional.

Chef's notes

• Save the bean liquid. It is the whole trick of the creamy texture.
• Add the Parmesan off the heat so it melts smoothly instead of clumping.
• Want protein? Top with a poached egg or shredded chicken.