The 15-Minute Dinner I’m Making All Winter Long

All I want once winter arrives is cozy. A cozy cup of hot tea, a cozy blanket, a cozy mystery. This applies to food, too. I just want comforting, warming dishes that I can feel from my mouth to my toes—soups, stews, roasts, and the like. The only problem? These dishes tend to take time to cook and develop their flavors.

And while I’m in a cozy state of mind during the winter months, I’m also busy. While slowly cooking a pot roast all day can be a nice activity, I’m not always free to indulge in that much lazy kitchen time. That got me searching for a dish that still feels comforting, filling, and warming without the time commitment.

That dish is creamy beans. You just need a few pantry staples and 15 minutes to make a bowl of goodness that’s sure to warm you up. I’ve made plenty of variations, including Marry Me Beans, but this broccoli cheddar number is one of my favorites. I love the classic combo of broccoli and cheese, and they pair so well with white beans. Plus, it’s a full meal in a bowl.

You just need five ingredients (plus a little oil) and 15 minutes to make this dish from start to finish. You’ve got protein from the beans and cheese and a nice dose of vegetables from the broccoli. Eat it as-is or pair it with a little crusty bread, and dinner is done in record time.

How To Make My Broccoli Cheddar Creamy Beans

For 2 to 3 servings, you’ll need:

• 1 tablespoon olive oil

• 3 to 4 garlic cloves, minced

• 2 (15-ounce) cans cannellini beans, rinsed and drained

• 3/4 cup vegetable or chicken broth

• 1 (10 to 12-ounce) bag frozen chopped broccoli or broccoli cuts

• 4 ounces (1 packed cup) grated sharp cheddar cheese, plus more for garnish

• 1/2 teaspoon kosher salt, or to taste

• 1/2 teaspoon freshly ground black pepper, or to taste

Place a medium pot over medium heat and add the olive oil. Once hot, add the garlic and cook until fragrant but not browned, about 30 seconds.

Add the beans and broth and bring to a simmer. Mash about 1/4 of the beans using a masher or wooden spoon. Add the broccoli, stir, and cover with a lid. Cook, stirring a few times, until the beans and broccoli are tender, 3 to 6 minutes (chopped broccoli will take less time, and broccoli cuts will take longer).

Remove the lid and turn the heat to low. Add half of the cheese, stirring until it melts. Add the remaining cheese and stir until melted. Add salt and pepper to taste. Serve topped with a sprinkle of extra cheese.

Easy Upgrades

I love the simplicity of this dish, but it’s easy to amp up the flavors a bit without adding time spent. I’ll often add a teaspoon or two of white miso to give the beans more umami flavor—in fact, I tend to add miso to all of my beans. Just be sure to taste before adding any salt since miso is salty. My husband tends to add hot sauce, which is a solid move.

For cheesier beans, use more cheese (duh) or swap for extra sharp cheddar. I also like to add a teaspoon or two of nutritional yeast, which adds a delicious nacho-esque flavor.

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