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Baked Cannellini Beans

This baked cannellini beans recipe was developed by my sister after a Christmas holiday. We were still all together but nobody wanted to go to the grocery store, so we made do with what we could find in the kitchen—it turned out delicious! This baked beans recipe would be great with a combination of beans, too (like half black beans and half white). —Debra Keil, Owasso, Oklahoma
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 3 bacon strips, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 2/3 cup beer or chicken broth
  • 1/4 cup packed brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper

Directions

  • Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer.
    Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.
Nutrition Facts
2/3 cup: 228 calories, 6g fat (2g saturated fat), 9mg cholesterol, 444mg sodium, 34g carbohydrate (12g sugars, 6g fiber), 8g protein.

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