creamy baked cannellini beans
Baked cannellini beans in a silky cream sauce with taleggio, spinach, and crispy parmesan breadcrumbs—cozy, cheesy, and so indulgent.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Side
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- butter, for greasing pan
- 4 tbsp extra-virgin olive oil, divided
- 1/2 cup panko breadcrumbs
- 1/4 cup finely grated parmesan
- 1 tsp plus 1 tbsp fresh thyme leaves, divided
- kosher salt
- freshly ground black pepper
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 1/4 tsp grated nutmeg
- 5 oz baby spinach
- 4 1/2 cups cooked cannellini beans (or 3 15-oz cans), rinsed
- 3 oz taleggio, cubed
- 1/4 cup chopped mixed herbs (chives, parsley, oregano, marjoram)
- crusty bread, for serving
Instructions
- Preheat oven to 400°F. Generously butter a medium gratin dish (or 2-qt baking dish) and set aside.
- To make the breadcrumbs, heat 2 tablespoons of olive oil in a small skillet over medium-low. Add breadcrumbs, parmesan, 1 teaspoon thyme and a pinch of salt and pepper and cook, stirring, until golden brown, 5- 7 minutes. Transfer to a bowl and set aside.
- Heat remaining olive oil in a large skillet over medium heat. Add shallots and cook until softened, about 3 minutes. Stir in garlic and remaining 1 tablespoon thyme and cook until fragrant, about 30 seconds.
- Add white wine, bring to a simmer, and cook until reduced by half, 2- 3 minutes.
- Add cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Simmer gently until thickened, about 10 minutes. Add the spinach and cook until just wilted, 2- 3 minutes. Stir in beans and toss to coat.
- Transfer to the prepared gratin dish. Nestle Taleggio cubes throughout the dish, tucking some into the beans and leaving some on top.
- Sprinkle evenly with crispy breadcrumbs. Bake for 20- 25 minutes, until the edges are bubbling and the topping is deeply golden brown.
- Sprinkle with fresh herbs and cracked black pepper. Serve hot with crusty bread for scooping.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 496
- Sugar: 2.8g
- Sodium: 291mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.4g
- Carbohydrates: 45g
- Fiber: 9.7g
- Protein: 20g
- Cholesterol: 50mg
Find it online: https://www.withspice.com/blog/baked-cannellini-beans/