Baked White Beans with Herbs & Tomato

Name: Baked White Beans with Herbs & Tomato
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: European
Ingredients: 3 tablespoon olive oil; 1 yellow onion (small, chopped); 3 clove garlic (minced); 28 ounce crushed tomatoes; 30 ounce cannellini beans (rinsed, drained); 1 teaspoon dried rosemary; 0.5 teaspoon dried thyme; 0.5 cup vegetable broth; 4 slice crusty bread (toasted); 4 cup mixed greens; 1 tablespoon red wine vinegar; 1 teaspoon salt; 0.5 teaspoon black pepper (ground)

Hearty cannellini beans baked in a savory tomato sauce infused with fragrant rosemary and thyme, served with toasted crusty bread and a refreshing side salad.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: European
Difficulty: Easy
Cost: $2.77/serving

Dietary

Dairy-Free
Egg-Free
High-Fiber
Nut-Free
Pescatarian
Soy-Free
Vegan
Vegetarian

Ingredients

3 tablespoon olive oil
1 yellow onion (small, chopped)
3 clove garlic (minced)
28 ounce crushed tomatoes
30 ounce cannellini beans (rinsed, drained)
1 teaspoon dried rosemary
0.5 teaspoon dried thyme
0.5 cup vegetable broth
4 slice crusty bread (toasted)
4 cup mixed greens
1 tablespoon red wine vinegar
1 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Preheat oven to 400°F (200°C).
Heat 1 tablespoon olive oil in an oven-safe skillet or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 3 minutes.
Stir in minced garlic, dried rosemary, and dried thyme. Cook for 1 minute until fragrant.
Add crushed tomatoes, rinsed cannellini beans, and vegetable broth. Bring to a simmer, then season with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the sauce is slightly thickened and bubbly.
While the beans are baking, prepare the side salad: In a small bowl, whisk together 2 tablespoons olive oil, red wine vinegar, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss the mixed greens with the vinaigrette.
Toast the crusty bread. Serve the hot baked white beans with the toasted bread and green salad on the side.

Notes

Look for low-sodium canned beans and tomatoes to control the overall saltiness of the dish. This recipe is adaptable; feel free to add other root vegetables like diced carrots to the mix if you have them.

Nutrition (per serving)

Calories: 400
Protein: 19 g
Carbohydrates: 58 g
Fat: 11.5 g
Fiber: 16 g
Sodium: 880 mg
Saturated Fat: 1.5 g
Sugar: 9 g