Baked Cannellini Beans with Tomatoes and Rosemary

From the kitchen of Tasting Hygee by Leela Cyd.


  • 2 tbsp butter
  • 2 tbsp olive oil plus extra for greasing pan
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • ½ tsp thyme
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp fine salt
  • 2 tbsp tomato paste
  • 1 (26 oz) box or 1 (28 oz) can of diced tomato
  • 3 cups cooked cannellini beans
  • 2/3 cup shredded parmesan
  • 1/3 cup shredded smoked mozzarella cheese
  • 1 sprig fresh rosemary, leaves finely chopped


  1. IN large, heavy bottomed pot on medium-high heat, add butter and olive oil. Ad onions, garlic, thyme, oregano, basil and salt and cook for about 5 minutes until onions are soft and transparent. Add tomato paste and canned tomatoes and reduce heat to low. Continue to cook uncovered for 10 minutes. Remove from heat.
  2. Preheat oven to 350. Lightly grease the bottom and sides of a 9x13 inch baking pan with olive oil. Stir beans into tomato sauce until evenly combined. Pour mixture into prepared pan.
  3. Sprinkle 1/3 cup of Parmesan and all of the mozzarella evenly over the beans. Cover in aluminum foil and bake for 15 minutes.
  4. Remove from over and take off foil, increase oven temperature to 500, add remaining Parmesan cheese and bake for 5 minutes more until golden and bubbly.
  5. Garnish with fresh rosemary and serve.

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