Creamy Fondue Beans

Cannellini beans folded into a white-wine-spiked cheesy sauce inspired by classic fondue, perfect for a cozy meal.

By Bonappetit

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 12 oz Gruyère
• 2 tsp cornstarch
• 1 Tbsp unsalted butter
• 5 cloves garlic cloves
• 1 cup dry white wine
• 0 reserved cheese mixture
• 1 Tbsp Dijon mustard
• 1 dash Worcestershire sauce
• 0 pinch freshly grated nutmeg
• 0 freshly ground pepper
• 31 oz cannellini beans
• 1 Tbsp water
• 0 toast
• 0 sliced cornichons
• 0 freshly ground pepper

Instructions

1. Using your hands, toss together 12 oz. Gruyère, coarsely grated, and 2 tsp. cornstarch in a large bowl until cheese is evenly coated. Set aside.
2. Heat 1 Tbsp. unsalted butter in a small Dutch oven or large saucepan over medium heat. Cook 5 garlic cloves, finely chopped, stirring occasionally, until softened and just starting to turn golden, about 2 minutes.
3. Add 1 cup dry white wine, bring to a gentle simmer, and cook until reduced by about one quarter, about 5 minutes.
4. Reduce heat to medium-low and add reserved cheese mixture a handful at a time, mixing with a whisk after each addition until mostly melted before adding more; mix until combined and smooth.
5. Mix in 1 Tbsp. Dijon mustard, 1 dash (generous) Worcestershire sauce, and a pinch of freshly grated nutmeg; season with freshly ground pepper.
6. Add two 15.5-oz. cans cannellini (white kidney) beans, rinsed, to pot and carefully mix into sauce with a heatproof rubber spatula. Cook until beans are fully warmed through, about 5 minutes.
7. If the sauce is too thick, add 1 Tbsp. water at a time, stirring between additions until fully emulsified.
8. If sauce looks separated, keep mixing over medium-low heat until it turns smooth.
9. Serve fondue beans over toast topped with sliced cornichons and seasoned with more pepper.