Baked Cannellini Beans with Potatoes and Carrots

Baked Cannellini Beans with Potatoes and Carrots // wishfulchef.comHurricane Sandy has been a devastating storm affecting the lives of millions of people. Luckily we were spared from the worst effects here in Park Slope, Brooklyn. We did, however, hunker down in our apartment for a few days and had to rely on whatever food we had stocked up. One of those essentials I recommend everyone to have in their pantry is canned beans. I love cooking with beans and ended up making a nutritious vegetarian one-pot dish along with a few other vegetables. I had potatoes and carrots on hand, but you can use vegetables like brussels sprouts, broccoli, parsnips or onions.

Update: If you want to help the victims of Hurricane Sandy, go to Red Cross to find out ways to donate.

Baked Cannellini Beans with Potatoes and Carrots // wishfulchef.com

Baked Cannellini Beans with Potatoes and Carrots // wishfulchef.com

Prepare the potatoes, carrots, tomatoes and garlic.

Baked Cannellini Beans with Potatoes and Carrots // wishfulchef.com

Toss vegetables with olive oil, vineger & herbs. Bake for 30-35 minutes, then stir in beans & bake an extra 6-8 minutes.

Baked Cannellini Beans with Potatoes and Carrots // wishfulchef.com

Baked Cannellini Beans with Potatoes and Carrots // wishfulchef.com

Baked Cannellini Beans with Potatoes and Carrots // wishfulchef.com

Baked Cannellini Beans with Potatoes and Carrots

  • 1-2 yukon gold potatoes, chopped
  • 1/2 cup carrots, peeled and chopped
  • 1/4 cup cherry tomatoes, halved
  • 6-8 cloves garlic, peeled
  • 1 1/2 cups cannellini beans, rinsed and drained
  • 3 tablespoons olive oil, plus extra for drizzling
  • 1 tablespoon balsamic vinegar, plus extra for drizzling
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste

    Preheat oven to 425° F. In a baking dish, toss together potatoes, carrots, tomatoes and garlic with olive oil and 1 tablespoon balsamic vinegar. Season with thyme, parsley, salt and pepper.

    Roast until golden brown and tender, tossing once, about 30-35 minutes. Remove dish from oven and stir in cannellini beans. Roast until beans are golden and crisp, about 6-8 minutes. Toss vegetables with a drizzle of balsamic vinegar and olive oil if desired.

    Total Time: 60 minutes
    Yield: makes 4 servings
    Baked Cannellini Beans with Potatoes and Carrots // wishfulchef.com print recipe

    Baked Cannellini Beans with Potatoes and Carrots // wishfulchef.com
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    4 Responses to “Baked Cannellini Beans with Potatoes and Carrots”

    1. Lisa November 2, 2012 at 11:03 am #

      Glad you are safe. My family is in Manhattan and L.I. and they are ok too. Without power, but that’s the least of it! I am looking forward to making this recipe–I have a lot of cannellini in the pantry!

      • Barb November 2, 2012 at 11:04 am #

        Thanks Lisa and glad your family is ok, too. We know many people without power and I agree, we’re just happy they’re safe and didn’t get hurt in the storm. Let me know how you like the baked cannellini :)

    2. Kwiyoung August 19, 2013 at 9:21 pm #

      Made this tonight and really loved the simple, healthy and yummy dish! We are going to have it with salmon next time and my husband thinks this would be great in the winter as a side for a brisket!

      • Barb August 20, 2013 at 8:06 am #

        Thank you so much! I love the idea of this dish with salmon and brisket. YUMM…that sounds delicious!

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