Italian Baked Cannellini Beans
The best way to make delicious and creamy cannellini beans.
Equipment
- 1 dutch oven with lid or a heavy bottom pot with lid.
Ingredients
- 1.5 lbs dried cannellini beans
- 8 tablespoon Extra virgin olive oil
- 2 bay leaves
- 1 head of garlic
- water to cover the beans in pot
- 1 teaspoon kosher salt plus more to taste
Instructions
- Pre-heat oven to 325 degrees.
- Chop the tip off of the head of garlic (make sure to chop the pointy tip side and not the root side)
- Add beans, head of garlic that you just chopped and bay leaves to a large heavy bottom pot. Make sure the pot has a tight fitting lid.1.5 lbs dried cannellini beans, 1 head of garlic, 2 bay leaves
- Now add enough water to cover the beans by about ½ inch over the top of the beans.water
- Add olive oil and salt and cover with a lid.8 tablespoon Extra virgin olive oil, 1 teaspoon kosher salt
- Place in oven a cook for about 2 hours or until the beans are tender.
- Serve warm or hot.
Notes
Storing:
You can freeze beans in a freezer proof container for up to 2 months.
To thaw beans, place frozen beans in the fridge over night to defrost.
To re-heat, add beans to small sauce pan and gently re-heat over low to medium low heat until warmed through.
Nutrition
Calories: 326kcalCarbohydrates: 41gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 244mgPotassium: 1223mgFiber: 10gSugar: 1gVitamin A: 1IUVitamin C: 0.1mgCalcium: 164mgIron: 7mg
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