A simple recipe for Italian Baked Beans, with kale, cannellini beans, and your favorite homemade (or store-bought) Marinara sauce,  baked in the oven until golden and bubbling. A delicious vegetarian main! Vegan adaptable and Gluten-free.

Italian Baked Beans and Kale

cannellini beans

olive oil

teaspoon salt and pepper

chili flakes- optional

marinara sauce

water

cheese

mozzarella

In a 9-inch ovenproof or skillet or medium-sized baking dish, add the white beans and stir them with the olive oil, salt, pepper and chili flakes. Add the marinara sauce and water and mix again. Stir in the kale if adding. Shake the pan to level it and sprinkle with the pecorino or parmesan and nestle in the optional mozzarella.

Bake uncovered in a 375 F oven until bubbling and golden, 25-35 minutes.  Feel free to broil for a couple of minutes to get the top extra golden.

Garnish with fresh basil and serve with crusty bread and a leafy green salad.

We often have Rancho Gordo beans cooked and in the fridge to use and in perfect timing to have this recipe I had about 2C of Royal Coronas ready to use along with kale from last week's Farmers Market needing to be used and 1C'ish homemade marinara in the freezer (you know what happens...a little leftover from another meal to tuck away and use later) that was easy to thaw to use plus some mozzarella leftover looking for a purpose and 'bingo' we had late lunch dish put together in a snap using this easy and delicious recipe.  Thanks for publishing it!

SO good! And so comforting. I added yellow squash. Really easy and quick to make! My belly is sooooo happy :)

Delicious! And so easy!
I sauteed onions and mushrooms first, and then added the beans and followed the recipe.
 A keeper for sure! 
Thank you

Delicious and super easy for a weeknight! I made the marinara sauce and prepped the beans and kale while it simmered. I made polenta to pair with it to copy a dish I frequently order and like your version better than the restaurant’s! Thank you!!

This is a simple recipe that is fantastically good, especially considering the degree of simplicity. I admit to being a bit skeptical at first but thought it would make a good dinner for us while visiting my grad school son in Vermont. Huge hit with everyone!  Will definitely be making this again, and instead of cheating with jarred marinara and canned beans (the grad school version!) will make it with our organic CSA beans, my canned Sylvia’s tomato sauce (fantastic recipe!) and our garden kale. Great recipe!

Planning on making this tomorrow! Could you cook this in a Dutch oven? Would it change the oven instructions at all?

May I ask why the sodium is SO high on this? 1852.4mg (81%) is WAY MORE than packaged items.

If I skip the salt and cheese, would that reduce it?

stunning meal! made this as soon as I found the recipe! 10/10

Took 2 seconds to make and it was delicious!

This was delicious!! You literally throw this together and have dinner ready in 40 minutes! I added extra red pepper and served with fresh sourdough. YUM!

Very Good.   Used both cheeses.  Accomplished roasted &amp; lightly smoked pork loin.   However, great dish on its own.  No need for any meat.  Next time I will add Mild Italian sausage and use as a course alone.  My husband is not a.vegan.  Really like the spinach which I used instead of kale.

I've made this about 5 times since you posted it and have tweaked it a tiny bit each time.  I've made it with the vegan alternative topping, mozzarella &amp; pecorino, no mozz, parm.  I've added vegan sausage and made it mostly without basil but added pesto once.

I absolutely love this dish and it is now a permanent go to staple!

This recipe is an amazing discovery. To lower the oxalate level, I make it with black-eyed peas instead of beans, which works perfectly. The blend of flavours positively brims with umami deliciousness. It has entered our regular rotation, thank you!

This was a hit with my family, I cooked my beans in the instapot then put the recipe together.  I’ll do this again and it will be good for busy weeknights because I can cook the beans ahead of time. I’ve been looking for recipes to help us eat less meat and this is a good one. Thank you.

Made this last night and it was fantastic.  Had some canned organic tomato sauce from the garden, and the flavors and combination were amazing for such a easy/simple recipe.  This is one that we’ll be making weekly.  Thank you Sylvia for another creative delicious meal.

https://content.jwplatform.com/videos/zg1a4QJw.mp4

A simple recipe for Italian Baked Beans, with kale, cannellini beans, and your favorite homemade (or store-bought) Marinara sauce, baked in the oven until golden and bubbling. A delicious vegetarian main! Vegan adaptable and Gluten-free.

italian baked beans and kale

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Sylvia Fountaine | Feasting at Home

Ingredients

Instructions

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