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It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.
Here, cannellini beans get folded into a white-wine-spiked cheesy sauce inspired by the communal classic fondue. This cozy interpretation leans on canned beans to become the base of a weeknight meal (for one or more) with little fanfare.
Coating your cheese in cornstarch allows the fondue to have a luscious texture with the right amount of stability. If your sauce breaks at any point (maybe you added beans that weren’t at room temperature and the temperature change shocked the sauce), just keep mixing everything over medium-low heat. The sauce will correct itself with a little heat and time.
This dish is best served immediately, so have spoons or toast at the ready. The latter is my favorite way of eating it, with briny cornichons showered atop.
https://www.epicurious.com/recipes/food/views/ba-syn-creamy-fondue-beans
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Check out this PAGE – https://www.epicurious.com/recipes/food/views/ba-syn-creamy-fondue-beans
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