<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4edFO7_0wK7fFnD00" alt="https://img.particlenews.com/image.php?url=4edFO7_0wK7fFnD00" width="750" height="500" ><p>I was working in a restaurant the first time I saw pasta Alfredo being made. A fast-moving line cook poured some cream into a sauté pan, set it over high heat, and threw in some garlic and Parmesan as it came to a boil. Then he dropped a handful of cooked pasta in the pan, tossed it, and plated it with a sprinkle of parsley. I hadn’t realized how incredibly simple the dish was until that moment. </p><p>It’s hard not to love Alfredo. The word we use to describe anything smooth and rich is “creamy,” and the American take on Alfredo is a smooth, rich sauce and the purest expression of cream. Plenty of garlic and Parmesan are all the seasoning it needs to be swoon-worthy. </p><p>One of the many reasons that cooks have always loved cooking with cream is that you can boil it without it separating or seizing. The richness of cream allows you to reduce it, creating a base for a sauce without needing a roux or other thickener. </p><p>The same trick works at home, and you don’t have to limit yourself to pasta. The sauce is a perfect pairing with creamy white beans, too. You don’t even have to put on a pot of water to boil—just open the cans and drain. Serve with a simple salad and crusty bread and you have a satisfying meal. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2D2FUL_0wK7fFnD00" alt="https://img.particlenews.com/image.php?url=2D2FUL_0wK7fFnD00" width="750" height="500" ><h2>Choosing the Right Beans </h2><p>I use either Great Northern or cannellini beans, whatever strikes my fancy. Both have a creamy interior and mild flavor that go well with a creamy sauce. Don’t swap in darker beans, or the sauce will turn a funny color. </p><p>If you have the time to make them, you can swap the cans out for 3 cups home-cooked dried white beans. </p><h2>How To Make My Creamy Alfredo Beans </h2><p>For 4 to 5 servings, you’ll need: </p><ul><li>2 tablespoons olive oil or butter</li><li>4 cloves garlic, chopped</li><li>3/4 cup heavy cream</li><li>Kosher salt and freshly ground black pepper, to taste</li><li>2 (15-ounce) cans white beans, rinsed and drained</li><li>3/4 cup freshly shredded Parmesan cheese</li></ul><p>In a large sauté pan, heat the olive oil or butter over medium heat. Add the garlic and stir until just bubbling; don’t let it brown, about 30 seconds. Add the heavy cream and a generous pinch each of salt and pepper and bring to a boil. Boil for a few seconds. </p><p>Gently stir in the drained beans. Stir until hot, then stir in the Parmesan, tossing gently until the Parmesan has melted into the sauce. Taste, adding salt as needed. Serve.</p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1VlfuF_0wK7fFnD00" alt="https://img.particlenews.com/image.php?url=1VlfuF_0wK7fFnD00" width="750" height="500" ></div></body>

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The 10-Minute Alfredo Beans I’m Making All Autumn Long

I was working in a restaurant the first time I saw pasta Alfredo being made. A fast-moving line cook poured some cream into a sauté pan, set it over high heat, and threw in some garlic and Parmesan as it came to a boil. Then he dropped a handful of cooked pasta in the pan, tossed it, and plated it with a sprinkle of parsley. I hadn’t realized how incredibly simple the dish was until that moment.