epicurious5.0
Creamy Fondue Beans
All the cozy vibes of the classic dish, made into a 20-minute meal featuring cheesy, white wine-spiked beans on toast with plenty of cornichons.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Nina Moskowitz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●dutch oven
- ●whisk
- ●oven
- ●pot
- ●spatula
📝 Preparation Steps
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.
. Gruyère, coarsely grated12 oz. cornstarch2 tsp
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. Add 1 cup dry white wine, bring to a gentle simmer, and cook until reduced by about one quarter, about ⏱️ 5 minutes. 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. Mix in 1 Tbsp. Dijon mustard, 1 dash (generous) Worcestershire sauce, and a pinch of freshly grated nutmeg; season with freshly ground pepper.
. unsalted butter1 Tbspdry white wine1 cup. Dijon mustard1 Tbspdash (generous) Worcestershire sauce1Pinch of freshly grated nutmegFreshly ground pepper
3
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. (Sauce should have the texture of Alfredo. If it’s too thick, add 1 Tbsp. water at a time, stirring between additions until fully emulsified. If sauce looks separated, keep mixing over medium-low heat until it turns smooth.)
15.5-oz. cans cannellini (white kidney) beans, rinsed2
4
Serve fondue beans over toast topped with slice cornichons and seasoned with more pepper.
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