Indulge in Creamy Fondue Beans on Toast
Creamy Fondue Beans
Creamy Fondue Beans
Ingredients
- 12 ounces of Gruyère cheese, roughly shredded
- 2 teaspoons of cornstarch
- 1 tablespoon of unsalted butter
- 5 cloves of garlic, minced
- 1 cup of dry white wine
- 1 tablespoon of Dijon mustard
- A generous splash of Worcestershire sauce
- A pinch of freshly grated nutmeg
- Freshly cracked black pepper
- 2 cans (15.5 ounces each) of cannellini beans, drained and rinsed
- Toasted bread and sliced cornichons (for serving)
Instructions
Step 1
To start off, grab a large bowl and add in 12 ounces of Gruyère cheese that you've coarsely grated. This cheese will bring a rich, nutty flavor to your fondue beans. Now, sprinkle 2 teaspoons of cornstarch over the cheese. Using your hands, gently toss everything together until the cheese is evenly coated with the cornstarch. This will help keep the cheese from clumping when it melts later on. Once you see that the cheese is nicely coated, set the bowl aside and get ready for the next delicious step!
Step 2
Start by placing a small Dutch oven or a large saucepan over medium heat. Add 1 tablespoon of unsalted butter and allow it to melt completely, swirling the pan gently to ensure it coats the bottom. Once the butter is sizzling, toss in 5 finely chopped garlic cloves. Stir occasionally, keeping an eye on the garlic as it cooks; you want it to soften and develop a light golden hue, which should take about 2 minutes. Next, pour in 1 cup of dry white wine and increase the heat slightly to bring the mixture to a gentle simmer. Let it bubble away for about 5 minutes, or until you see the volume reduce by roughly a quarter. This will concentrate the flavors beautifully. Once the wine has reduced, lower the heat to medium-low and begin adding your reserved cheese mixture a handful at a time. Use a whisk to mix each addition until it’s mostly melted before adding more. Keep whisking until everything is combined and smooth, creating a creamy base for your fondue. Finally, stir in 1 tablespoon of Dijon mustard, a generous dash of Worcestershire sauce, and a pinch of freshly grated nutmeg, then season with freshly ground black pepper to taste.
Step 3
To start this step, grab your two 15.5-ounce cans of cannellini beans and give them a good rinse under cold water to remove any excess sodium. Once they're drained, gently add the beans to the pot with your creamy sauce. Using a heatproof rubber spatula, carefully fold the beans in, making sure they’re well coated in that luscious sauce. Keep the heat on medium-low and let everything cook together for about five minutes. You’ll want to stir occasionally, ensuring the beans are warmed through and the sauce remains smooth and creamy, much like a rich Alfredo. If you notice the sauce getting too thick, don’t fret! Just add a tablespoon of water at a time, stirring until it’s fully incorporated. If the sauce looks a bit separated, keep mixing gently over the heat until it comes back together beautifully. This is where the magic happens!
Step 4
To serve your creamy fondue beans, start by toasting thick slices of your favorite bread until they're golden brown and lightly crisp, about 3 to 5 minutes in a toaster or under the broiler. While the toast is still warm, spoon a generous portion of the fondue beans right on top—allowing that creamy goodness to soak into the bread. Next, take a couple of cornichons and slice them thinly; their tangy crunch is a delightful contrast to the rich beans. Arrange the slices atop the fondue beans, and finish with a sprinkle of freshly cracked black pepper to add a little kick. Enjoy each bite of this comforting, flavorful dish!
Nutrition Information
My Tip
To ensure your cheese sauce stays silky smooth, make sure to add the Gruyère a handful at a time, whisking thoroughly after each addition. This gradual incorporation helps prevent clumping and gives you that luscious, creamy texture we all crave in fondue!
Leftovers
To store your Creamy Fondue Beans, transfer them to an airtight glass container to maintain their creamy texture in the fridge for up to three days. When you’re ready to enjoy them again, gently reheat in a saucepan over low heat, stirring occasionally, until warmed through—this helps keep the flavors vibrant and the consistency smooth.
Make It Your Own
For a delightful twist, try swapping the Gruyère for a mix of sharp cheddar and smoked gouda. This combination will add a rich, smoky flavor to your fondue beans that pairs beautifully with the garlic and wine.
