Baked Cannellini Beans

Kitchen Tested
  • Yield 6 to 8 servings

Canned cannellini beans are a great source of fiber. And baked with onion, tomatoes and thyme and oregano, they make a great side dish.

Rinse beans before adding and use "no salt added" tomatoes to lower sodium.


4 (15-ounce) cans white kidney beans (cannellini) or great Northern beans, rinsed and drained
3 whole cloves
1/2 small onion
1 bay leaf
1/2 teaspoon minced garlic
1/2 cup chopped onion
1 (14 1/2-ounce) can diced tomatoes with juice
1/2 cup molasses
Dash of cayenne pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
Salt and pepper to taste


  1. Preheat oven to 350F.
  2. Pour beans into a 2-quart casserole. Stick cloves into onion half and add to beans with bay leaf and garlic.
  3. In a skillet coated with nonstick cooking spray, saute chopped onion until tender. Add to beans. Stir in tomatoes, molasses, cayenne, thyme, oregano, salt and pepper. Cover and bake for 1 hour. Remove onion half and bay leaf before serving.



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