Q1: What is the absolute, number one secret to a super creamy bean soup or stew without using any cream?

The secret is the brilliant "mashed bean" hack ! By mashing just a portion of your cooked beans, you are releasing their natural starches directly into the broth. These starches are a fantastic, healthy, and completely natural thickener that will transform your broth into an unbelievably creamy and luscious sauce with zero extra ingredients.

Q2: Can I make this dish ahead of time for meal prep?

Yes, this is a fantastic meal-prep recipe! It keeps and reheats beautifully. Simply prepare the entire dish and portion it into airtight containers. It will keep in the refrigerator for up to 5 days, making for a delicious, hearty, and satisfying lunch.

Q3: Can I make this recipe vegan?

Yes, absolutely! To make this recipe completely vegan, simply be sure to use a high-quality, dairy-free, shredded cheddar cheese substitute that you know melts well.

Q4: How do I keep my cheese sauce from getting greasy or clumpy?

The most important secret is to add your shredded cheese over a very low heat and to add it in batches . Tossing a large amount of cold cheese into a boiling liquid is the number one cause of a broken, greasy, or clumpy cheese sauce. By lowering the heat and adding the cheese gradually, you are allowing it to melt gently and emulsify beautifully into the sauce.

Q5: What are the best kind of beans to use for a creamy dish like this one?

A creamy, mild-flavored white bean like a cannellini bean (white kidney bean) or a Great Northern bean is the perfect choice for this recipe. Their soft, tender texture mashes beautifully and creates a wonderful, creamy base.

Broccoli Cheddar Beans (An Easy 15-Minute Meal!)

A quick, creamy, and comforting one-pot vegetarian dish featuring broccoli, cheddar, and cannellini beans. This simple meal is ready in under 15 minutes. It’s made by simmering canned white beans and frozen broccoli in a lightly seasoned broth. A key technique involves mashing about a quarter of the beans to naturally thicken the dish and create a creamy texture. Shredded sharp cheddar cheese is then melted in at the end for a rich, savory finish.

Author: Evelyn

Ingredients

1 tablespoon olive oil
3 to 4 garlic cloves, minced
2 (15-ounce) cans cannellini beans, drained and rinsed
3/4 cup vegetable broth or chicken broth
1 (10 to 12-ounce) bag frozen chopped broccoli
4 ounces (1 packed cup) grated sharp cheddar cheese, plus more for garnish
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Instructions

Place a medium pot over medium heat and add the olive oil. Once hot, add the minced garlic and cook for about 30 seconds, until fragrant but not browned.
Add the drained and rinsed beans and the broth to the pot. Bring the mixture to a simmer.
Using a potato masher or a wooden spoon, mash about one-quarter of the beans against the side of the pot to help thicken the base.
Add the frozen broccoli, stir, and cover the pot with a lid. Cook for 3 to 6 minutes, stirring a few times, until the beans are hot and the broccoli is tender.
Remove the lid and turn the heat to low. Add half of the cheese, stirring until it melts. Add the remaining cheese and stir until the sauce is smooth and creamy.
Season with salt and pepper to taste.
Serve hot, topped with a sprinkle of extra cheese for garnish.

Notes

This is an incredibly fast one-pot meal that’s perfect for a busy weeknight.
The key to the creamy texture is mashing some of the beans, which releases their starches and naturally thickens the dish without the need for flour or cornstarch.
Using convenient ingredients like canned beans and frozen chopped broccoli makes this recipe come together in minutes.
For a vegetarian version, be sure to use vegetable broth.

Find it online: https://cookupjoy.com/broccoli-cheddar-beans/