Italian Baked Cannellini Beans

I was looking for a recipe to try baking in my Ooni Koda and this was a success:


1 tablespoon olive oil
1/4 cup chopped yellow onion
2 cloves garlic minced
1/2 28 ounce can San Marzano tomatoes, chopped
1 tsp fresh rosemary leaves, chopped
6-8 fresh basil leaves, chopped
1 15 ounce can cannellini beans, drained
1/2 cup shredded Parmesan cheese
Crushed red pepper flakes optional
Coarse salt and freshly ground black pepper
1/2 cup cup shredded Fontina cheese


Preheat oven to 400 degrees F. In a cast iron skillet, heat olive oil over medium-high heat. Add onion and cook until tender. Add garlic and cook for about 1 minute.

Stir in tomatoes, basil and rosemary. Bring to boiling; boil gently, uncovered, 5 minutes, or until slightly thickened.

Stir in beans and half the Parmesan. Season to taste with crushed red pepper, salt, and black pepper.

Top with remaining Parmesan and the Fontina. Bake 10 to 15 minutes, or until cheese is lightly brown.

Notes: the Ooni is hotter at the back than front so baking is uneven. Rotating the pan fully is not possible due to the handle. Try doubling the recipe.


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