The kids: what are you making mom?!
Me: baked beans
The kids: *groan*
Ya. That sounds about right.
I finally conquered their hatred of potatoes, so now I’ve moved onto beans. It’s always something!
They do actually like beans in things. But a dish where beans are the star? Not so much.
Which means, Paul and I pretty much ate these baked beans as left overs for 3 days. Lol.
But it’s ok. They were really good! And reheated well.
This recipe comes from one of my favorite cookbooks, Fresh and Light by Donna Hay. At first glance, the collection of dishes might seem intimidating because the photos are extradordinary (making this an art book, as well, imho), but her recipes are unbelievably simple and completely home cook friendly.
I think you need a copy.
And eleven other bloggers think you need a copy of their favorite cookbook, too. So, we teamed up to make that happen.
One lucky reader has a chance to win 12 awesome cookbooks!
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Oven Baked Beans
- 8 cloves garlic , smashed
- 2 cups cherry tomatoes
- 3 slices thick cut bacon , diced
- 6 sprigs thyme
- 2 15 ounce cans Cannellini or butter beans , rinsed and drained
- 1/2 cup vegetable stock
- 1/4 cup freshly grated parmesan
- Preheat oven to 400 degrees. Coat a baking dish with nonstick cooking spray.
- Place garlic, tomatoes, bacon, and thyme evenly over the bottom of the dish. Bake for 30 minutes.
- Add the beans and vegetable stock; cook for 10 minutes more until the beans are warmed through.
- Sprinkle the mixture with Parmesan and serve in bowls or with toasted Italian bread on the side, if desired.