Buffalo White Beans
This spicy and tangy vegetarian skillet dish is prepared in no time, thanks to the assistance of pantry staples and robust vegetables. It's crucial not to cut corners when it comes to the butter! The authentic Buffalo flavor relies on the vinegar-based hot sauce and a luxurious butter base.For a delightful herbal garnish, consider using celery leaves. If your celery stalks lack leaves, you can acquire extra ones from the middle of the bunch.
- ¼ cup of unsalted butter
- 2 finely chopped celery stalks with leaves reserved
- 2 medium carrots finely chopped
- ¼ teaspoon of coarse kosher salt
- 6 large garlic cloves smashed and chopped
- 2 cans 15 ounces each of cannellini beans, drained and rinsed
- ¼ cup of Buffalo-style hot sauce like Frank's Red Hot
- Black pepper
- ½ cup of panko bread crumbs
- ⅓ cup of crumbled blue cheese
- Preheat your oven to 475 degrees. In an oven-safe 10-inch skillet set over medium-high heat, melt the butter. Add the finely chopped celery, carrots, and a pinch of salt. Cook while stirring occasionally until they soften, which should take about 5 minutes. Add the chopped garlic and continue to cook, stirring occasionally, until it softens, around 1 minute. Now, introduce the cannellini beans, the Buffalo-style hot sauce, and several generous black pepper twists. Stir everything together to ensure it's well combined. Turn off the heat. Sprinkle the panko evenly over the top of the bean mixture, followed by the crumbled blue cheese.
- Transfer the skillet to the oven and bake until the panko turns crispy and golden brown and the blue cheese has softened, typically requiring 8 to 10 minutes. Finish by garnishing with celery leaves and serve.