Italian Baked Cannellini Beans

Stop what you are doing, it’s baked beans time! Chances are you have a few cans of beans laying around somewhere in your pantry. If you are in a pinch, you can definitely use other beans as a substitute for cannellini, but if you want to texture I was going for, I would take the time to go find yourself a few cans. They are a bit harder to find then say black beans or garbanzo beans, so if you do come across them, I’d buy up a few extras for later. I absolutely love them because #1. you don’t see them very often which makes it more of a surprise when you do & #2. their large fluffy and creamy texture is absolutely yummy!

This cannellini baked bean dish is:

  • delicious

  • gluten free

  • dairy free

  • plant-based

  • under 30 minutes

  • high protein

  • great as an appetizer at gatherings

Plus all the amazing benefits like iron, folate, magnesium, and providing a low fat content. Each serving contains only 225 calories and less than one gram of fat. These are mighty powerhouses of energy with tons of fiber, protein, and carbs to keep your body fueled and ready for the day ahead.

Tip: If you can’t find them in a can, try the dry bulk section. They are more common there, plus you’ll save money by soaking and cooking the beans yourself!


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Makes 3-4 servings of beans

The Goods:

  • 1 tbsp olive oil

  • 1 onion, sliced -sauté 2-3 mins

  • 2 tbsp Big Tree Farms coconut aminos

  • 4-5 garlic cloves, sliced

  • 2 cans cannellini beans

  • 1 can fire roasted tomatoes

  • Fresh herbs: rosemary, parsley, thyme

For the crumble topping:

  • 1/2 cup walnuts

  • 1/2 tsp black pepper

  • 1/2 tsp-1 tsp flakey salt

  • 2 tbsp hemp seeds

  • 1/2 cup almond flour

  • 1 tbsp nutritional yeast

  • 1 tbsp olive oil

For the garnish:

  • balsamic glaze

  • flakey sea salt (optional)

The Method:

  1. First, heat a large cast iron pan or stainless steel pan on medium high heat with olive oil. Once hot, add your sliced onions, pinch of salt, and sauté for 2-3 minutes. As the onions cook down, and starting to become more translucent, add your coconut aminos to caramelize the onions. Sauté for another 2-3 minutes, really make these onions burst with flavor!

  2. Next, add your garlic to the pan and sauté for 1-2 minutes, then add your beans, fire roasted tomatoes, and fresh herbs. Stir, and cook everything for 1-2 minutes. Remove from heat.

  3. Pour your beans into an oven safe dish. Set aside.

  4. Preheat your oven to 400.

  5. Quickly, add all your ingredients for the toppings, except the olive oil, into a food processor. Blend for 30 seconds. Halfway through blending, pour in the oil through the top slot.

  6. Once, your crumble topping is made, generously sprinkle all over your baked beans in the oven safe dish.

  7. Bake at 400 for 17-20 minutes until the top crumble starts to turn golden brown. (Tip: Place a baking sheet underneath the dish to catch any overflow, helps keep your oven clean.)

  8. Remove from the oven and let cool for 5 minutes. Garnish the top with a swirl of balsamic glaze. Optional to add a pinch of flakey sea salt.

  9. Great as a sharing plate for gatherings as an appetizer and pairs great with toasted bread points. Enjoy!

 
 
 
 

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