Creamy Baked Cannellini Beans

These baked cannellini beans are insanely luxurious. I know—beans don’t usually scream indulgent, but this is basically a creamy, cheesy white bean gratin.

I first fell for the way Italians cook beans when I lived in Tuscany, where they’re treated with as much respect as pasta or meat. That respect stuck with me, and it’s why I love taking humble beans and turning them into something special.

Here, they’re simmered in a silky cream sauce with garlicky shallots, a little nutmeg, and handfuls of spinach. Then I tuck in buttery cubes of taleggio so every bite has those melty, cheesy pockets. A crispy parmesan breadcrumb topping and plenty of fresh herbs keep it balanced and bright. 

It’s rich, comforting, and elegant all at once—perfect for a cozy weeknight with crusty bread and a glass of wine, or as a side dish that’ll wow at a dinner party. Once you try it, you’ll wonder why we don’t treat beans like this more often!

And if you love creamy beans, you’ve got to try my creamy Tuscan white bean soup. It’s cozy and indulgent with a silky brothy and lots of greens.

How to make these creamy baked cannellini beans:

A few more recipe tips:

• Dried beans: If you want to start from dried instead of canned, here’s my full guide on how to cook beans—it makes all the difference in flavor and texture. Rancho Gordo is my favorite source for heirloom dried beans (use the delicate Marcella bean here)!
  
• Add meat: I love this as a vegetarian side, but you can absolutely toss in some crisped-up pancetta or crumbled hot Italian sausage for a meaty twist.
  
• Prep ahead: Assemble the bean bake up until the baking step, cover with plastic wrap, and refrigerate for up to 1 day. Just slide it into the oven when you’re ready to start dinner.
  
• Cheese swaps: If you can’t find taleggio, try fontina, robiola, or even a young brie—anything soft, melty, and a little funky to balance the cream. I prefer to discard the rind here for a creamier texture and more mild flavor. Up to you!
  
• Breadcrumb shortcut: If you’re short on time, skip the stovetop toasting and just sprinkle panko and parmesan on top before baking. It won’t be as golden, but it’ll still add a great crunch.

Serving ideas: This dish is rich enough to be a main with crusty bread and a warm kale salad, but it also makes an incredible side for roasted chicken or grilled lamb.

Leftovers: Reheat gently in the oven so the topping stays crisp. If it feels a little dry, add a splash of cream or stock before warming.

I can't wait to hear

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