Name: Baked Cannellini Beans with Parmesan and Thyme
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: Italian-American
Ingredients: ¼ cup breadcrumbs (optional); ¼ tsp black pepper; ½ cup low-sodium vegetable broth; ½ tsp salt; ¾ cup grated Parmesan cheese; 1 tbsp chopped thyme; 1 tsp lemon zest; 2 cans (15 oz each) cannellini beans; 2 tbsp olive oil; 3 cloves garlic, minced

This Baked Cannellini Beans with Parmesan and Thyme offers creamy beans baked with nutty Parmesan and aromatic thyme. Perfect as a hearty side or main, it’s an easy recipe that blends rich flavors into a healthy, comforting dish.

Why You’ll Love This Recipe

This baked cannellini beans with Parmesan and thyme is a hearty, healthy dish that combines creamy cannellini beans with the nutty richness of Parmesan and the aromatic warmth of thyme, creating a comforting yet nutritious meal. Easy to prepare and perfect for any occasion, it’s versatile—serve as a side, main, or over toast—and packed with protein and fiber. The oven’s slow baking melds flavors into a satisfying, guilt-free indulgence that’s both wholesome and delicious.

Recipe Tips and Tricks

Rinse Beans Well: Removes excess sodium from canned beans.
Use Fresh Thyme: Enhances flavor over dried herbs.
Grate Parmesan Fresh: Melts better and adds richer taste.
Bake Covered Initially: Keeps beans moist, then uncover for a crisp top.
Stir Gently: Avoid mashing beans during mixing.
Check Seasoning: Taste and adjust salt based on Parmesan.
Rest Before Serving: Allows flavors to meld.
Use a Casserole Dish: Ensures even baking.
Serve Warm: Maximizes the cheesy-thyme contrast.
Store Airtight: Keeps beans fresh and prevents drying.

Yield: 6 servings

Baked Cannellini Beans with Parmesan and Thyme

Creamy baked cannellini beans with Parmesan and thyme, healthy side.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

¼ cup breadcrumbs (optional)
¼ tsp black pepper
½ cup low-sodium vegetable broth
½ tsp salt
¾ cup grated Parmesan cheese
1 tbsp chopped thyme
1 tsp lemon zest
2 cans (15 oz each) cannellini beans
2 tbsp olive oil
3 cloves garlic, minced

Instructions

Preheat Oven: Set oven to 375°F and lightly grease a casserole dish.
Prep the Beans: Drain and rinse cannellini beans, then pat dry with a paper towel.
Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Mix Ingredients: In a large bowl, combine beans, sautéed garlic, thyme, lemon zest, salt, black pepper, and half the Parmesan cheese. Stir gently to mix.
Add Broth: Pour vegetable broth into the mixture and stir until evenly distributed.
Transfer to Dish: Spoon the bean mixture into the prepared casserole dish, spreading it evenly.
Top with Cheese: Sprinkle the remaining Parmesan (and breadcrumbs if using) over the top.
Bake Covered: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until the top is golden and crispy.
Rest the Dish: Remove from the oven and let rest for 10 minutes to allow flavors to settle.
Serve and Enjoy: Serve warm and savor this creamy, cheesy delight!

Notes

Rinse beans thoroughly to reduce sodium; use fresh thyme for best flavor.
Stir gently to keep beans intact; adjust seasoning based on cheese saltiness.
Store leftovers promptly to maintain freshness; reheat to restore texture.
This recipe can be adapted for dairy-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 194Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 11mgSodium 756mgCarbohydrates 24gFiber 4gSugar 7gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cannellini Beans (2 cans, 15 oz each): Drained and rinsed, for creamy texture.
Parmesan Cheese (¾ cup): Freshly grated for rich flavor.
Thyme (1 tbsp, chopped): Fresh for aromatic depth.
Olive Oil (2 tbsp): Extra virgin for a fruity note.
Garlic (3 cloves): Minced for savory richness.
Vegetable Broth (½ cup): Low-sodium for moisture.
Lemon Zest (1 tsp): Brightens the dish.
Salt (½ tsp): Enhances flavor; adjust based on cheese.
Black Pepper (¼ tsp): Adds a subtle kick.
Breadcrumbs (¼ cup, optional): Low-carb for a crispy top.

Variations and Substitutions

Bean Swap: Use navy or great northern beans.
Cheese Options: Substitute with Pecorino Romano or nutritional yeast.
Herb Swap: Replace thyme with rosemary or oregano.
Oil Swap: Use avocado oil or omit for oil-free.
Broth Swap: Use chicken broth or water with extra seasoning.
Zest Swap: Use orange zest for a different citrus note.
Breadcrumbs Swap: Use almond flour for low-carb.
Low-Sodium: Reduce or skip salt based on cheese and broth.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat in oven.
Freezer: Freeze in portions for up to 2 months; thaw in fridge.
Reheating: Warm in oven at 350°F for 10-15 minutes.