"Better than White Bean Chili" CREAMY Beans with Caramelized Onions

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a fry pan over medium heat and add 2 tbsp of extra virgin olive oil (30 ml).

Thinly slice 2 medium sized onions and add them to the hot fry pan with a kiss of sea salt.

Mix the onions around to coat them in olive oil and sauté, stirring every 2 to 3 minutes for about 15 to 20 minutes until lightly caramelized.

In a separate large fry pan, heat another 2 tbsp of extra virgin olive oil (30 ml) over medium heat.

Add 4 cloves of roughly chopped garlic and sauté for 30 to 45 seconds until fragrant, being careful not to brown it.

Add 1 tbsp of all-purpose flour (8 grams) to the garlic and mix for 2 minutes to cook off the raw flavor.

Stir in 1 tsp of dried oregano (1 gram) and 1/2 tsp of dried thyme (0.5 grams) and mix quickly.

Pour in 3/4 cup of low fat milk (180 ml) and 3/4 cup of vegetable broth (180 ml) and mix until a slightly creamy sauce forms, cooking for a few minutes.

Drain and rinse 2 cans of white beans (15 1/2 oz each, 440 g) in a colander, then add them to the pan with the cream sauce.

Season the mixture with sea salt and freshly cracked black pepper, mixing well, then lower the heat and simmer for about 5 minutes.

Once the onions are caramelized, turn off the heat and season them with sea salt and freshly cracked black pepper, giving them a final mix.

After simmering the beans, turn off the heat and add 2 tbsp of grated cheese (15 g) and 2 tsp of fresh lemon juice (10 ml), mixing gently until well combined.

Transfer some of the beans into a serving dish and top with the caramelized onions, finishing with some black pepper and chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens