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–+ servings

Garlic Bread Beans

5 | 3 reviews
These beans might be plant-forward, garlic-forward, and delicious, but believe it or not, they were inspired by classic garlic bread. This recipe uses 100 garlic cloves (casual) but turns into something incredible. It's an easy, saucy recipe that's both filling and wholesome, and if you're into garlic, it will definitely leave you wanting more!
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 5 servings

Equipment

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1/2 large yellow onion, diced
  • 1 & 1/4 cup water, if needed
  • 2 & 1/2 cups of garlic cloves, about 100 cloves, give or take
  • 1/2 tsp red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup coconut milk, I used light, but any variety works
  • 2 15 oz cans of butter beans, drained and rinsed
  • 1 ciup loosely packed curly parsley, finely chopped, plus some for garnish
  • 1/2 lemon for juicing
  • 2 ounces fresh parmesan, for serving
  • 4-5 slices fresh bread of choice, for serving

Instructions 

  1. Prepare all your mis en place. This recipe starts slow but then moves quickly!
  2. Place a large high-sided skillet over medium heat and add the onion. Cook, stirring often, for about 5-6 minutes to let the onion soften. If needed, add 1/4 cup of water so that the onion can continue to cook without scorching. Cook for another 6-7 minutes or until the water has evaporated away.
  3. Add in the garlic cloves and stir to coat in the oil. Cook, undisturbed, for 4 minutes, then give a few stirs to flip the cloves. Cook an additional 4 minutes until the garlic cloves are golden all over.
  4. Add in 3/4 cup water and cover the pan, letting the garlic cloves simmer for 15-17 minutes, or until soft throughout. The onion might be pretty dark by now, don't worry about it, the water will help loosen it up.
  5. When most of the water has cooked off, add in the red pepper flakes, nearly a teaspoon of kosher salt, and a generous amount of black pepper. Stir the garlic, smashing most pieces with your spatula, until only a few remain whole.
  6. Pour in the coconut milk and stir again. It will become nice and thick, continue to smash garlic pieces as needed. Add 1/4 cup of water to thin it out, if desired. Season with more salt and pepper to taste. Let this simmer for a few minutes.
  7. Add in the butter beans and swirl them into the garlic curry. Add the parsley and mix. Let this cook another few minutes before removing from the heat.
  8. Taste and add a squeeze of lemon if you'd like (I always like). Plate the beans in bowls, adding a slice of crusty bread to each. Grate a heaping pile of parmesan on top and garnish with more curly parsley. Enjoy all the garlicky-creamy-beaniness.