Baked Cannelini Beans
This Baked Cannelini Beans recipe is so cheesy good, made with onions, garlic, cannelini beans, rosemary and tomatoes! A great Italian side dish!
Ingredients
- 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, plus additional for garnish
- 3 15 oz cans cannellini beans, rinsed and drained
- ¾ cup shredded Parmesan cheese
- Crushed red pepper flakes, optional
- Coarse salt and freshly ground black pepper
- ½ cup cup shredded Fontina cheese
Equipment
- Large skillet (Everyone should have a cast iron skillet!)
- 2-quart Baking dish (I love a rectangular baking dish)
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.
Notes
Originally posted FEB 2017.
If not fire roasted tomatoes, regular canned tomatoes will work fine as a substitute. You can even add a pinch of smoked paprika to make up for it.
Nutrition Facts
Calories: 146kcal, Carbohydrates: 4g, Protein: 7g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 24mg, Sodium: 309mg, Potassium: 64mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 242IU, Vitamin C: 2mg, Calcium: 181mg, Iron: 0.2mg