Baked Cannellini Beans

  • Yield: 6 to 8 servings

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
3whole cloves
1/2small onion
1 bay leaf
1/2teaspoon minced garlic
1/2cup chopped onion
1 (14 1/2-ounce) can diced tomatoes with juice
1/2cup molasses
Dash of cayenne pepper
1/2teaspoon dried thyme leaves
1/4teaspoon 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.

Nutritional Info *per serving

  • Calories 236
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 537mg
  • Carbohydrate 47g
  • Fiber 9g
  • Protein 9g