Jalapeño Popper White Bean Skillet

Weeknights will be poppin'!

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I believe that any appetizer, dip, or pasta sauce can be transformed into a bean skillet dinner, and these jalapeño popper white beans are my latest proof of concept. Cannellini beans are tossed in a creamy cheddar cheese sauce with fresh jalapeño and crispy bacon for a one-pan dinner that will bring the party vibes to any weeknight.

While you can certainly make this skillet with any white bean you like, cannellini are my beans of choice here. Sometimes sold as “white kidney beans,” cannellinis are larger and creamier and tend to hold their shape better than other small white beans, so they’re ideal for starring in skillet dishes such as this. I’ve sometimes found them to be more expensive than navy or great northern beans (say, like $0.30 a can), but in my experience it’s totally worth it.

Three jalapeños might seem like a lot of heat to go into one skillet dinner (even when they’re small), but don’t be intimidated. In testing I found that, as long as the jalapeños were seeded and had their white inner ribs removed, the heat wasn’t overpowering at all. That said, if you’re concerned, try cutting back to 2 small or 1 large.

Since jalapeño poppers often have a crispy breadcrumb on them, I love serving these beans with toast. That said, they’re perfectly wonderful on their own if you’d prefer to skip it. While these beans are great when they’re freshly made, I also discovered during my testing that they’re (honestly) even better when leftover. The flavors of the bacon, jalapeño, and cheddar have more time to mellow, and thanks to the cream cheese, the sauce can be gently reheated in the microwave or in a pot on the stove without fear of splitting.

Enjoy!

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Jalapeño Popper White Bean Skillet

(Makes 4 servings)

Prep time: 15 minutes

Cook time: 20 minutes (if cooking the bacon)

Ingredients

4 slices bacon (about 4 oz.), cut into ½” pieces (optional)

2 tbsp. neutral oil (if not using bacon)

½ medium yellow onion, chopped

1 tsp. kosher salt (I used Diamond Crystal), plus more if needed

4 cloves garlic, finely chopped

2 large or 3 small jalapeños, seeded and finely chopped, divided

2 (14.5-oz.) cans cannellini beans, drained and rinsed

1/3 cup milk, preferably whole or 2%

1/3 cup water

2 oz. (4 tbsp.) cream cheese, cut into pieces

4 oz. (1 c.) cheddar cheese, coarsely shredded, plus more for topping

Equipment: Large pan, small plate, flexible rubber spatula

Instructions

If using bacon:

1. Add bacon to a large pan and place over medium heat. Cook, stirring occasionally, until bacon is crispy and fat is rendered. Using a slotted spoon, remove bacon to a plate, leaving as much grease in the skillet as possible. Set bacon aside. Return pan to medium heat.

2. (continue with step 2 below)

If not using bacon:

1. Add oil to a pan and place over medium heat.

2. Add onion and ½ teaspoon salt to pan and cook, stirring, until translucent and sweet to the taste, 5-7 minutes. Add garlic and all but 2 tablespoons of the chopped jalapeños and continue to cook, stirring constantly, until fragrant, 1-2 minutes more.

3. Add beans and remaining ½ teaspoon salt and toss to coat in the aromatics, then add milk and water and bring to a simmer. Stir in cream cheese just until melted, then reduce heat to low and fold in 3 ounces shredded cheddar just until melted. Fold in ¾ of the bacon.

4. Top skillet with remaining 1 ounce cheddar, 2 tablespoons chopped jalapeño, and bacon if using. Serve.