These High Protein Broccoli Cheddar Beans are perfect for when you're craving broccoli cheddar soup but want something a more nutrient dense. Each serving of this recipe has 37 grams of protein and 19 grams of fiber. This recipe is super flavorful and ready in less than 30 minutes.
I love beans! For more yummy bean recipes try my spinach and artichoke beans, alfredo beans, or my harissa chickpeas.
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Why you'll love this recipe
Protein and fiber packed – Each serving has 37 grams of protein and 18 grams of fiber.
One-pan meal – Everything comes together in one skillet for minimal cleanup.
Quick and easy – Made with simple ingredients and ready in about 30 minutes.
Great for meal prep – Leftovers reheat well for an easy lunch or dinner.
Ingredients
- Salted butter
- Onion
- Garlic
- Cannellini beans
- Chicken bone broth
- Broccoli florets
- Dijon mustard
- Salt Paprika
- Black pepper
- Fresh basil
- Cheddar cheese
- Lemon
See the recipe card for full information on ingredients and quantities.
Substitutions
- Cannellini beans – Great Northern beans or butter beans both work well.
- Chicken bone broth – Regular chicken broth or vegetable broth can be substituted.
- Fresh basil – Parsley also works.
Step-by-Step Instructions
Sauté: Cook onion and garlic in butter until soft.
Add: Stir in beans, basil, seasonings, broth and Dijon. Lightly mash some of the beans.
Simmer: Add broccoli and simmer until tender.
Finish: Stir in cheddar, then finish with lemon juice and serve.
See the recipe card for full information on instructions.
Storage instructions
You can store the extra beans in a sealed container in your fridge for up to 3 days.
Recipe Pro-Tips
Use a good quality cheese. I always recommend using grass fed cheese as it tastes better and is better for the animals. Organic valley is my favorite!
Shred your own cheese. Cheese shredded from a block melts more smoothly and gives the beans a creamier consistency.
Use pressure cooked beans if you have trouble digesting beans. I absolutely love the eden foods brand as they are pressure cooked and soaked!
Recipe FAQS
I do believe you could use vegetable broth and vegan cheddar but I have not tried this!
Beans, bone broth and cheddar all add protein.
Most cheddar cheese is vegetarian, just make sure it does not have added rennet if this is a concern.
Other bean dinners to try
If you make these High Protein Broccoli Cheddar Beans please leave me a rating and review on this blog post. This is the best way to support me!
High Protein Broccoli Cheddar Beans
Equipment
- 1 skillet
Ingredients
- 1 tablespoon salted butter
- 1 cup finely chopped onion from 1 small onion
- 4-6 cloves garlic - finely minced I used 6 cloves but adjust to your garlic preference
- 3 cans cannellini beans - drained great northern beans also work
- 2 cups chicken bone broth can sub veg broth or regular chicken broth
- 2 cups small chopped broccoli florets You can use broccolini or broccoli
- 1 teaspoon dijon mustard this brings out all the flavors
- ¼-1/2 teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ½ cup finely chopped basil
- 1 cup shredded cheddar cheese shredded from a block of cheddar, I recommend grass fed
- juice from ¼ lemon
Optional toppings and sides
- toasty sourdough
- additional fresh chopped basil
Instructions
- Heat butter over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for another 5 minutes, until everything is soft and fragrant.
- Add beans, basil, seasoning, broth and mustard. Stir to combine and then partially mash the beans. I mashed about 25% of the beans.
- Add in broccoli florets and stir to combine. Bring to a simmer and simmer for about 10 minutes, until broccoli is tender.
- Turn heat to low and add in cheddar cheese. Stir to combine and cook for about 3 minutes.
- Turn off heat and stir in lemon. Dive out and serve!
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