This delightful Baked Cannellini Beans recipe comes together in about 30 minutes and is baked to perfection for a quick weeknight meal that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to tidy up those odds and ends lying around. Trust me, this dish is both comforting and versatile, you’re gonna want this one in your back pocket!
Ingredient Breakdown for the Best Baked Cannellini Beans
2 Tbsp extra-virgin olive oil
½ cup coarsely chopped yellow onion
3 cloves garlic, sliced
1 (28 oz) can fire-roasted crushed tomatoes, undrained
¼ cup fresh rosemary leaves, coarsely chopped
3 (15 oz) cans cannellini beans, rinsed and drained
¾ cup shredded Parmesan cheese, divided
½ cup shredded Fontina cheese
Crushed red pepper flakes, optional
Coarse salt and freshly ground black pepper
Let’s Get Cooking!
Ready to dive into these amazing Baked Cannellini Beans? Let’s do it!
1. Preheat Oven: Preheat your oven to 400°F.
2. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Toss in the onion and garlic along with a pinch of salt (like, just a couple of pinches). Cook for about 5 minutes, stirring occasionally, until softened and fragrant. You’ll know they’re done when the onions are translucent and the garlic has that gorgeous golden hue.
3. Add Your Tomatoes and Rosemary: Stir in the fire-roasted crushed tomatoes and the chopped rosemary. Bring it to a gentle boil, then simmer uncovered for about 5 minutes until slightly thickened. This is where the magic starts!
4. Mix in the Beans and Cheese: Time to stir in those luscious cannellini beans, along with about half of the Parmesan cheese. Season generously with more salt and pepper, trust your taste buds here! If you’re feeling spicy, sprinkle in the crushed red pepper flakes.
5. Transfer and Top: Transfer this beautiful mixture to a 2-quart baking dish (you can go a little bigger if need be). Now sprinkle the remaining Parmesan and Fontina cheese on top. It’s gonna be cheesy, and that’s the goal!
6. Bake it Up: Pop it in the oven and bake for about 15–20 minutes, or until it’s bubbly and has that lovely light brown color around the edges. I don’t know about you, but I can’t wait to dive into this deliciousness!
7. Garnish and Serve: Lastly, sprinkle some fresh rosemary over the top before serving.
Why I Love This Recipe
Honestly, this is my go-to recipe when I want something comforting yet easy to whip up on busy weeknights. I’m a real sucker for a dish that not only fills you up but can also flex itself around whatever you’ve got in your fridge. I often serve these baked beans with crusty bread or a fresh salad, making it a meal my family looks forward to! And the best part is that my picky-eater son devours it, he actually asked for seconds last time I made it!
If you loved this Baked Cannellini Beans recipe, be sure to check out my Caesar Cannellini Bean Salad, my Miso Pasta Sauce with Cannellini Beans and Leeks, or my Lemony Shrimp and Bean Stew!
Why This Recipe Works
Quick & Easy
These Baked Cannellini Beans come together in under 30 minutes! Perfect for a quick and easy weeknight meal that satisfies.
Comfort Food
The secret to a delicious comfort food dish is in the creamy beans and melted cheese, creating a warm, cozy vibe. You’ll feel like you’re wrapped in a blanket, even when sitting at the dinner table!
Customizable
You can easily switch up the ingredients based on what you have on hand! Got some leftover veggies? Toss ’em in! Want to use up that half carton of cream? Go for it! The versatility here is off the charts.
Budget-Friendly
Using pantry staples like canned beans and tomatoes, this dish offers a budget-friendly option with tons of flavor!
Meal Prep Friendly
This dish is also great for meal prep! Make a big batch over the weekend, and you’ll be set for easy lunches or quick dinners all week long!
How to Serve This Baked Cannellini Beans
Serving Suggestions
These baked beans are the perfect star alongside some fresh, crusty bread or a light salad, but you could even pair it with grilled meats or roasted veggies for a complete meal.
Storage
If you have leftovers (which is unlikely because it’s so good), they’ll keep in the refrigerator for about 3-4 days. Just store them in an airtight container!
Reheating Instructions
To reheat, pop them back in the oven at 350°F for about 15 minutes, or microwave until heated through. Just make sure to cover them to keep the moisture in!
Freezer Friendly?
Good news! Yes, this dish is freezer-friendly! To freeze, let it cool completely and transfer to a freezer-safe container. It’ll last up to 3 months. Thaw it overnight in the fridge before reheating.
With this Baked Cannellini Beans recipe, you’ll have a delish meal ready in a snap, and your family will thank you for it. So grab your apron, and let’s get cooking! If you have any questions, drop them below, happy eating! Follow us on Pinterest for daily meal inspiration!
Baked Cannellini Beans
Ingredients
Method
- Preheat your oven to 400°F.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onion and garlic with a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the onions are translucent.
- Stir in fire-roasted crushed tomatoes and chopped rosemary. Bring to a gentle boil, then simmer uncovered for about 5 minutes until slightly thickened.
- Stir in the rinsed cannellini beans and half of the Parmesan cheese. Season with more salt and pepper, and add crushed red pepper flakes if desired.
- Transfer the mixture to a 2-quart baking dish. Sprinkle the remaining Parmesan and Fontina cheese on top.
- Bake in the oven for about 15-20 minutes, or until bubbly and lightly browned around the edges.
- Sprinkle fresh rosemary over the top before serving.