Cheesy Italian Baked Cannelini Beans
A quick trip to your pantry is all you’ll need to put an Italian spin on this Cheesy Italian Baked Cannelini Beans recipe.
Friends, right before we left for Belize, the sun was shining, the snow was melting!
Oh, so lovely! We are starting to long for spring!
Cheesy Italian Baked Cannelini Beans
These Cheesy Italian Baked Cannelini Beans are not your traditional way to serve baked beans! My pantry is stocked with all kinds of beans, and I never want to run out of cannelloni. There are so many great recipes using these sweet, white beans, like this White Bean Cabbage Sausage Soup, or this Chicken White Bean Mozzarella Dip.This recipe has traditional Italian ingredients like onion, garlic, tomatoes, cheese, and rosemary. And then 2 different kinds of cheeses (oh, so good!)
Different, yet so tasty and fresh (we love rosemary!)
Add a sprinkle of crushed red pepper flakes!
And bring it to your next potluck, or better yet, serve it as a side for a vegetarian option at your next Italian dinner party!
Being intentional with our time
As the snow starts to melt, and I find myself longing to sit in this red chair… to do nothing but think. Lately I’ve been thinking about more ways to expand our outreach to friends and family, as people are struggling in these crazy times. We all long for greater friendships, and spiritual communion. I’m praying for an expanded mind, and a warmer heart, filled with greater peace and gratitude. This theme is essential for all of us, wouldn’t you agree?
Part of praying for newness, and being more intentional with our time, is we have to act on it. It’s easy to come up with new ideas, right?
But to implement them is another thing. Action!
Outide the snow is melting, but inside are these red and yellow tulips in full bloom, reminding me that spring is on its way!
Cheesy Italian Baked Cannelini Beans
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 cup coarsely chopped yellow onion
- 3 cloves garlic sliced
- 1 28 ounce can fire-roasted crushed tomatoes undrained
- 1/4 cup fresh rosemary leaves coarsely chopped, plus additional for garnish
- 3 15 ounce cans Bush’s cannellini beans rinsed and drained
- 3/4 cup shredded Parmesan cheese
- Crushed red pepper flakes optional
- Coarse salt and freshly ground black pepper
- 1/2 cup cup shredded Fontina cheese
Instructions
- Preheat oven to 400 degrees F. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, and 1/8 teaspoon salt. Cook and stir for 5 minutes or until tender.
- Stir in tomatoes and rosemary. Bring to boiling; boil gently, uncovered, 5 minutes, or until slightly thickened.
- Stir in beans and half the Parmesan. Season to taste with crushed red pepper, salt, and black pepper. Transfer to a 2-qt. rectangular baking dish.
- Top with remaining Parmesan and the Fontina. Bake 15 to 20 minutes, or until beginning to lightly brown around the edges.
- Sprinkle with additional rosemary before serving.
So, I totally messed up this recipe. I wanted to halve it, but didn’t want to waste a half can of beans, so I used 2 cans. I used the same amount of cheese as for the whole recipe, and we don’t have fire roasted crushed tomatoes here so I used diced. The rest of the dinner took longer to cook than it was supposed to, so it was in the oven for almost twice as long as the recipe stated. It was delicious! Thanks for a great, forgiving recipe. I will make this again.