If you’re craving a comforting, flavorful dish that’s easy to throw together, these baked cannellini beans are just the thing! Simmered with fire-roasted tomatoes, savory pancetta, and fragrant rosemary, this dish is the perfect blend of rich and satisfying. Whether you’re serving it as a side or a main, these baked beans are sure to become a new favorite in your weeknight rotation.
These Baked Cannellini Beans ARE my favorite side dish. I will literally eat them any time of the year, with any meal, and easily go back for seconds. They are perfect alongside some Crispy Chicken Cutlets, draped over a crusty piece of sourdough, or served alongside a light salad to make it a little more hearty.
My family loves this version of the classic “baked bean”, and I hope yours does too!
What ingredients do you need to prepare Baked Cannellini Beans?
- cannellini beans (canned are fine)
- fire roasted tomatoes (canned are also fine for this)
- pancetta (bacon will also do, in a pinch)
- milk and butter (I prefer whole milk and salted butter for this recipe)
- chicken broth
- garlic and shallot
- cheeses: parmesan, shredded mozzarella
- herbs: fresh rosemary, fried fresh sage
What is pancetta?
Pancetta is an Italian cured meat made from pork belly that’s seasoned with salt and spices, then rolled and dry-cured. Unlike bacon, pancetta is not smoked, giving it a milder, more delicate flavor. It’s often used to add richness and depth to soups, pastas, and other savory dishes.
Bacon will still work in this recipe, but I much prefer the rendered fat from pancetta in this dish over bacon fat. It has a silkier texture that blends well into the rest of the dish. I have found that bacon fat will just sit on top of the dish.
You can find pancetta in the deli section of your grocery store, near the Boar’s Head meats and cheeses!
Do I need any equipment to make this recipe?
Just simple stuff!
What are the steps to making Baked Cannellini Beans?
Review the recipe card for precise measurements.
Preheat the oven to 400°.
Add a 2 tablespoons of butter to a pan over medium heat.
Cook the pancetta until crisp and remove it from the pan with a slotted spoon to rest on a paper towel. Reserve the fat in the pan.
Add the shallot to the butter and remaining oil from the pancetta and cook to soften slightly.
Add garlic and cook until aromatic, just about a minute.
Add in fresh rosemary and stir to combine.
Pour in the chicken broth and bring it to a light boil.
Stir in beans, tomatoes, milk, and parmesan and simmer for 5 to 10 minutes.
Pour into a casserole dish, top with shredded mozzarella and parmesan and bake for 10 – 15 minutes.
If desired, broil cheese for 30 seconds prior to serving. Love a good crispy cheese!
Top with fried sage (optional) for a garnish.
Variations:
You can customize these beans so many ways!
- I’ve added a few tablespoons of BBQ sauce and added a can of rotel instead of the fire roasted tomatoes for more of a southwestern vibe! (I’d swap the cheeses for a Mexican blend, or even Monterey jack here!)
- I’ve used this flavor profile as inspiration for a cold white bean salad – just swap the canned tomatoes for raw, keep the shallots raw, and toss in a champagne vinaigrette and fresh parm! So good! Just takes a little imagination.
Storage:
These Baked Cannellini Beans keep very well in the fridge, for up to 1 week. Just store them in an airtight container and you should be good.
If you’re wanting to reheat the casserole dish, remove it from the fridge while the oven preheats and heat (covered with aluminum) foil for 15 -20 minutes, or until heated through.
If you’re just heating individual portions, 2 – 3 minutes in the microwave is perfect.
Top with some extra parmesan and it’s just as delicious as the first time!
What to serve with Baked Cannellini Beans?
My absolute favorite meal with these beans is a Crispy Chicken Cutlet and my Parmesan and Lemon Arugula Salad. It’s a perfect, light meal that is perfect for an easy night at home, a dinner party with friends, or a decadent lunch.
I also love these beans draped across a nice crusty piece of sourdough bread. Beans on toast is a classic!
I hope you love this Baked Cannellini Beans recipe! If you try it, tag @atoastedcrumb on all socials!
Baked Cannellini Beans
20
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minutesThese Baked Cannellini Beans are a comforting, savory dish featuring fire-roasted tomatoes, crispy pancetta, and fragrant rosemary. Topped with Mozzarella and Parmesan cheese and then baked to perfection, they make a delicious side or hearty main for any meal.
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Ingredients
2 tbsp salted butter
4 oz pancetta
1/4 cup shallot (or onion), minced
3 cloves garlic, minced
2 sprigs fresh rosemary, minced
1/2 cup chicken broth
2 cans Cannellini beans, drained
1 can fire roasted tomatoes, drained
1/4 cup whole milk
2 tbsp parmesan cheese, divided
salt/cracked black pepper, to taste
2 tbsp shredded mozzarella
fried sage, garnish (optional)
Directions
- Preheat the oven to 400°.
- Add butter to a pan over medium heat.
- Cook pancetta until crisp and remove it from the pan with a slotted spoon to a paper towel lined plate. Reserve the remaining fat in the pan.
- Add shallot (or onion) to butter and remaining fat from pancetta, cook for a few minutes to soften slightly.
- Add garlic, cook until aromatic. (About 1 minute)
- Add in rosemary and stir to combine.
- Pour in chicken broth and bring to a light boil.
- Reduce the heat slightly and pour in the drained beans, tomatoes, milk, and 1 tbsp of the parmesan. Reduce the heat and cook through for about 5 – 10 minutes at a light simmer.
- Season to taste with salt and pepper if desired.
- Pour into a casserole dish, top with mozzarella and remaining parmesan and bake for 10 – 15 minutes.
- If desired, broil cheese for 30 seconds prior to serving.
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