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Beans cream, a wholesome idea

by | Oct 3, 2016 | Recipes | 0 comments

I love legumes but sometimes my little ones don’t share the same passion for them, so I tried a delicious cream of red kidney beans with mushrooms when I was studying, and for me, it was a good recipe to repeat and share with my family at home.

I must to say that I was surprised when my daughter said to me “more please” and few minutes later my little one said “more more”. Since then I keep this recipe with me alongside the BBQ beans burgers.

This cream is easy and I have also tried mixing it with some legumes, for example, red kidney beans and/or cannellini beans. For a crunchy taste, you can add some seeds as topping or a cracker.


4 servings

Prep Time

5 minutes

Cook Time

25 minutes

Passive Time



  • 2 tablespoons coconut oil.
  • 1 red onion, diced.
  • 2 garlic cloves, crushed.
  • 1 can organic chopped tomatoes (400g).
  • 2 cans organic cannellini beans in water or organic red kidney beans in water (400g x 2).
  • 500 ml vegetable stock.
  • cumin.
  • sea salt.
  • freshly ground black pepper.


  1. Heat the coconut oil in a medium sized saucepan and sweat the onion until translucent.
  2. Add the garlic and cook until golden.
  3. Drain and rinse the cannellini beans and add them to the pan and season with salt, cumin
    and pepper to taste.
  4. Add the vegetable stock and simmer for 20 minutes.
  5. Blend the soup mixture in a blender until a creamy consistency.


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