Name: White Beans with Ricotta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 (15-ounce) cans of cannellini or Great Northern beans, drained and rinsed; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme); ½ teaspoon crushed red pepper flakes (optional); ½ teaspoon kosher salt; ¼ teaspoon black pepper; Zest of 1 lemon; 2 tablespoons lemon juice; ¾ cup whole milk ricotta cheese; 2 tablespoons chopped fresh parsley (plus more for garnish); Extra-virgin olive oil, for drizzling; Freshly cracked black pepper, to finish

Hey y'all! If you're searching for a comforting, creamy, and outrageously simple dish, this White Beans with Ricotta recipe is calling your name. Whether you're looking to wow guests at a dinner party, add some pizzazz to your weekday lunch, or just crave something hearty but wholesome, this recipe has you covered. Ready to dig into luscious beans, creamy ricotta, and plenty of flavor? Let's get cooking!

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Why You'll Love This

Comes together in under 30 minutes, perfect for busy weeknights.
Creamy ricotta adds irresistible richness to tender, flavorful white beans.
Flexible enough to serve as a star dish, side, or hearty appetizer.
Uses pantry staples—no fancy ingredients required!
Packed with protein, fiber, and satisfying flavors.

Ingredients

2 (15-ounce) cans of cannellini or Great Northern beans, drained and rinsed
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
½ teaspoon crushed red pepper flakes (optional)
½ teaspoon kosher salt
¼ teaspoon black pepper
Zest of 1 lemon
2 tablespoons lemon juice
¾ cup whole milk ricotta cheese
2 tablespoons chopped fresh parsley (plus more for garnish)
Extra-virgin olive oil, for drizzling
Freshly cracked black pepper, to finish

Directions

Prep Ingredients: Drain and rinse the white beans. Mince garlic, zest and juice the lemon, and chop parsley.
Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic and thyme, cooking for about 1 minute until fragrant.
Add Beans & Spices: Stir in the white beans, crushed red pepper flakes (if using), salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until beans are warmed through and just starting to turn golden.
Finish with Lemon: Stir in lemon zest and juice. Cook an additional 1 minute to let the flavors meld.
Stir in Ricotta: Reduce heat to low. Gently fold in ricotta and parsley until the mixture is creamy and heated through—about 2 minutes. Do not boil.
Serve: Spoon beans into bowls, drizzle with extra-virgin olive oil, sprinkle with more parsley and freshly cracked black pepper. Enjoy warm!

Notes

You can mash some of the beans with the back of a spoon for a thicker, more rustic texture.
If you prefer, substitute low-fat ricotta—but whole milk ricotta gives the creamiest finish.
Add a handful of baby spinach or kale for a pop of green and extra nutrition.

Variations

Herbed Version: Mix in 1 tablespoon chopped fresh basil or dill for a fresh twist.
Spicy Version: Add 1 finely chopped chili pepper along with the garlic.
Tomato-Ricotta Beans: Stir in ½ cup diced sun-dried tomatoes or cherry tomatoes during cooking.

Required Equipment

Large nonstick skillet
Wooden spoon or spatula
Fine grater or microplane (for lemon zest)
Mixing bowls

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium-low heat, adding a splash of water or extra olive oil if needed.
This dish isn’t ideal for freezing, as the ricotta may turn grainy, but it will stay delicious when made ahead for meal prep.

Suggested Pairings & Serving Recommendations

Serve with crusty sourdough or toasted baguette for dipping.
Pair alongside a bright, crisp green salad for a balanced meal.
Top with poached eggs for a satisfying brunch or light dinner.

Pro Tips

Make sure not to boil once the ricotta is added—gentle heat keeps the sauce silky.
Use good-quality ricotta for the creamiest, richest flavor.
Serve immediately for best texture, though leftovers reheat well.

FAQ

What kind of beans work best for this recipe?

Cannellini or Great Northern beans are ideal because of their creamy texture, but navy beans will work in a pinch.

Can I make this vegan?

Yes! Swap ricotta for your favorite plant-based or cashew ricotta, and use olive oil as instructed.

How do I avoid watery beans?

Drain and rinse canned beans thoroughly and gently sauté to evaporate excess liquid before adding the ricotta.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes