This is a very quick, easy, and satisfying dinner. What’s not to love about beans smothered in cheese with a tangy green sauce? My husband devoured it and had seconds and thirds. A dash of a vinegary hot sauce, such as Tabasco, is a nice finishing touch. Crusty bread is mandatory with this.


Herb oil:

¼ cup extra-virgin olive oil

¼ cup packed fresh herbs, chopped, such as basil, parsley, cilantro

1 tsp. lemon juice

1 small clove garlic, minced

Pinch of salt

White Beans:

1 Tbsp. neutral oil

½ cup chopped red onion or shallots

3 cloves garlic, minced

2 (15-ounce) cans white beans, such as great northern, including liquid

3 Tbsp. tomato paste

Freshly ground black pepper

Cheesy sauce:

¾ cup plain nondairy milk

2 Tbsp. neutral oil

2 Tbsp. tapioca flour/starch

2 tsp. lemon juice

½ tsp. salt


1. Make the herb oil: In a small food processor, blend all the ingredients together until smooth. You can also do this in a coffee mug using your immersion blender. Set aside.

2. Make the beans: In a sauté pan, warm the oil and then cook the onions and garlic on medium heat for 2 minutes. Add the beans with their liquid, the tomato paste, and the black pepper. Mix well, turn the heat to low, and cook for 15 minutes, stirring occasionally, until reduced and thickened.

3. Make the cheese sauce while the beans cook: In a small saucepan, whisk together all ingredients and cook until smooth and thick. It happens fast.

4. After the beans are cooked, pour/spread the cheese sauce all over and put the pan under the broiler for a minute or two until browned in places and bubbly. Don’t burn it.

5. Remove the pan from the oven and drizzle the herb oil over all.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at