Baked White Beans

why make this recipe

Baked White Beans is a delicious and healthy dish that can be enjoyed as a main course or a side dish. It combines nutritious white beans with juicy tomatoes, fragrant herbs, and gooey cheese. This recipe is great for vegetarians and anyone looking for a comforting and satisfying meal. Plus, it’s easy to prepare!

how to make Baked White Beans

Ingredients :

• 2 cans white beans (like cannellini or great northern beans), rinsed and drained
• 1 cup diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup grated cheese (like mozzarella or cheddar)

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat and sauté the onions and garlic until soft.
3. Add the diced tomatoes, oregano, thyme, salt, and pepper, and cook for another 5 minutes.
4. In a baking dish, combine the white beans and the tomato mixture.
5. Sprinkle the grated cheese on top.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Serve warm and enjoy your flavorful vegetarian meal!

how to serve Baked White Beans

Baked White Beans can be served warm directly from the oven. It pairs well with crusty bread or a fresh salad. You can also serve it as a side dish with grilled vegetables or roasted meats.

how to store Baked White Beans

To store Baked White Beans, let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, simply place it in the oven or microwave until warmed through.

tips to make Baked White Beans

• For extra flavor, try adding a pinch of red pepper flakes for some heat.
• You can use fresh tomatoes if you prefer; just make sure to peel and dice them first.
• Mixing in some spinach or kale can add more nutrients and flavor to the dish.

variation

You can add cooked bacon or sausage for a meaty version. Alternatively, try different cheese varieties like feta or goat cheese for a different taste.

FAQs

Can I use dried beans instead of canned?
Yes, but you will need to soak and cook the dried beans before using them in this recipe.

Is this recipe gluten-free?
Yes, all the ingredients are gluten-free. Just make sure that the cheese you use is also gluten-free.

Can I make this recipe ahead of time?
Yes, you can prepare it in advance and store it in the fridge before baking. Just add extra time when baking if it is straight from the refrigerator.

Baked White Beans

Delicious and healthy Baked White Beans with tomatoes, herbs, and cheese, perfect as a main course or side dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Comfort Food, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cans white beans (like cannellini or great northern beans), rinsed and drained
• 1 cup diced tomatoes
• 1 each onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• to taste Salt and pepper
• 1 cup grated cheese (like mozzarella or cheddar)

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat and sauté the onions and garlic until soft.
3. Add the diced tomatoes, oregano, thyme, salt, and pepper, and cook for another 5 minutes.
4. In a baking dish, combine the white beans and the tomato mixture.
5. Sprinkle the grated cheese on top.

Baking

1. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

Serving

1. Serve warm and enjoy your flavorful vegetarian meal!

Notes

Baked White Beans can be served warm directly from the oven. It pairs well with crusty bread or a fresh salad, and can also be a side dish with grilled vegetables or roasted meats. To store, let it cool completely, then cover it tightly or transfer to an airtight container; it can last in the refrigerator for up to 3 days.