Buffalo White Beans Recipe (2024)

Followed the recipe exactly, it was just okay. It wasn't very Buffalo-spicy, even for my husband who can't handle heat. It might be better if celery and carrots aren't cooked until "soft" since it was a little boring that everything was same texture as the beans (panko doesn't add much crunch). We added extra blue cheese crumbles and Frank's at the table which brought flavor out more. If you suggest adding leftover chicken, that defeats the purpose of a vegetarian Buffalo dish.

I should follow up that the leftovers have more flavor, but still needs extra Frank's poured on top. Since I don't know how to edit my notes, I'll clarify also that cooking the carrots and celery to soft is pointless because they have no flavor at this point. I'm going to try again and let the veggies only cook for a minute before adding the garlic. I think it has the ability to be a delicious dish, just needs some tweeking.

Great recipe! I'll agree with cooking the veggies a bit less for some texture. Also, I'm not a blue cheese fan, but feta was a great substitution! Finally, I did need to top it off with a drizzle of extra buffalo sauce (and some ranch for good measure). With these small tweaks it was fantastic!!! Will be adding it to the rotation for sure!

I added an extra 1/4 cup of buffalo sauce, a cup of orzo, and 2 cups of water. Baked for 10 minutes, stirred, then sprinkled bread crumbs and baked for 5 minutes. Used vegan butter and omitted the blue cheese and instead drizzled vegan ranch on top. It was a huge hit!

I nearly doubled the amount of hot sauce and added chopped white onion with the celery and carrots, and let them keep some bite. It was delicious, will definitely make again!

This was delicious but I agree with cooking the veggies for just a minute or so to retain some texture works better. I'm also going to cut the butter in half, just doesn't need it. Next time I make this I'm going to add more veg including some onion and add more hot sauce. This is really easy to make and it's going in my regular rotation.

Followed the comments. Added onion, didn’t cook veggies too much and doubled the buffalo. Came out great!

Husband and I thought this was really tasty! Kept some crunch to the veggies, probably almost doubled the Frank’s hot sauce, used regular bread crumbs and fried onions on top and Queso Fresca for the cheese! Easy to tweak with what you have/like and baked at 450 in my convection oven in a 9x9 dish! Yum!

As a vegetarian who used to adore Buffalo wings and still adores comforting casseroles I was super happy to try this. I agree with other notes however that this has potential, and it makes me want to keep playing with this as a base. I wanted it to be saucier and cheesier and stronger flavor-wise. I believe the recipe has given me all I need to accomplish those things, and I look forward to my next rainy comfort food needing night, as this was easy to make and has tons of possibilities.

The biggest change I would make is to start by cooking the garlic and then add the carrots and celery (adding onion or shallot would also be good). I love garlic, but the raw garlic flavor was out balance and unintegrated when I made it. Two minutes on medium low for the garlic until the garlic just barely turns golden, then add the veg. Extra Franks is recommended. Half a teaspoon of paprika and a quarter teaspoon of time are recommended, as is 2 T of white wine of 1 t of white wine vinegar.

In the hallowed tradition of sharing negative reviews of our modifications, I tried to combine this recipe with the one for refried white beans, substituting with what I had on hand. I made the refried beans to recipe, adding garlic at the end of sautéing the onions. After mashing the beans I stirred in 1/3 cup of Franks and chopped broccoli stems, topped it with pecorino cheese and panko, and broiled it. Not great, but the Frank’s flavor was overpoweringly strong. I wish this was satire lol

This was a great recipe to end this year’s Mardi Gras festivities. I added shallot to the mix of vegetables, cooked them for about 3-4 minutes as suggested and made with pre-cooked dried cannellinis. Made the beans a day ahead then when was ready to bake, sprinkled Panko with a little olive oil, the crumbled blue cheese, covered with foil, baked for about 15-20 minutes before removing foil to brown top. It was a big hit!

Made this as a dip. Added some water, simmered it for about a half hour. Pureed about 2/3 with immersion blender. Sprayed the panko with olive oil before baking. Served as a hot dip and it was a huge hit.

I added diced leeks & broccoli (was cleaning out the refrigerator) and it was great … topped with pepper jack instead of bleu cheese & added more seasoning in the earlier steps

This was super easy and pretty delicious, however a little light on the hot sauce in my opinion (but that's an easy fix!)

I made this yesterday. Easy and very tasty! I did undercook the veggies a little, but other than that followed the recipe to a T. I love these canned bean-based skillet dishes.

This recipe is delicious and perfect! I didn't have panko breadcrumbs so I crumbled Paris toasts and garnished with celery leaves *chefs kiss*

When I make buffalo wings, I always mix up the hot sauce. I do use some Franks, but add Crystal and Tabasco. Far more interesting and a bit spicier. I would say that I mix the butter and hot sauce together and would do so in this recipe. I am cooking a big pot of beans as I write this, and will try this recipe--with my tweaks.The celery and carrots should be cooked less, for the crunch. Totally agree!

needed one half to one cup of chicken stock or white wine. too dry

From a vegetarian pescatarian…Chicken wings are the single meat I still crave at times after almost 30 yrs as a pescatarian — this definitely scratched the itch! Excellent, fast dish. Agreed it is a bit dry. Next time i plan to: 1) add a little tomato paste for depth 2) undercook carrots and celery slightly in order to 3) add some veggie stock before baking 4) top with some green onion or fried onion. But it’s very good as-is!

Made as is, and I think it's very tasty. Recommend a few extra dashes of Frank's, a little extra blue cheese, and a small sprinkle of finishing salt, if you must. I don't get the texture problem; y'all must cook your carrots and celery too long!

Loved this, as did my meat-eating partner (although the smell of the Frank's made him wish briefly for wings). I made half a recipe for two of us using 1/3 C of sauce and 3 stalks of celery. The topping worked well using roasted seeds, nuts, and nutritional yeast flakes instead of panko. Also used feta, as another reader suggested. Fast and easy.

I thought the flavor was great, but I will try to make it creamier next time. Maybe add some vegetable broth for the beans to simmer a bit.

This was great! We don't love celery, so i cooked it as instructed which added some flavor without being prominent but waited to add the carrots for texture. Otherwise I made it as written (including the amount of Frank's as directed) and it was nice and flavorful, we didn't think it needed more. My partner added shredded chicken we had leftover in the fridge to his portion and said that was a nice combination too. I made this with alubia blanca beans from rancho gordo which helped

As vegan, I used vegan butter, and since I didn't have vegan blue cheese, I grated vegan Parmesan, but Miyoko's Vegan Mozzarella would work well, too. And yes to adding more hot sauce so it's a little saucier. Served with rice and loved it.