Looking for a unique Italian side dish? Look no further than these Italian Baked Beans. They’re cheesy, come together quickly and bake until bubbly in the oven. The end result is a savory fork-tender baked bean that melts in your mouth with major Tuscany flavors – like fresh rosemary. It’s a side dish that’s always quick to disappear whenever I make it!

I love making these baked beans when I’m serving meat as a main course. We always think of an Italian dinner including pasta, but these baked beans are a fantastic alternative. They’re hearty, cheesy and full of Italian herb flavor. The beans a more rustic side dish and I appreciate a break from pasta.

Pull them out of the oven and serve them when they’re piping hot. That bubbly cheese on top breaks open as you spoon out a serving. I’ll show you exactly how I make a full family dinner with these Italian Baked Beans – from main course pairings to bread and some greens.

It’s a unique side dish that your family will love and certainly complete any tuscan meat main dish!

Looking for more great side dish recipes? Check out some of my favorite side dishes that I rely on throughout the year:

• Easy Italian Salad
• Italian Hand Pies With Brasciole Filling

How To Make Italian Baked Beans In A Skillet

For this recipe, you’ll need a 10-inch cast iron skillet. The cast iron skillet allows you to move from cooking on the stovetop to baking in the oven to finish. No other type of skillet will work, you need to make sure it’s cast iron.

When To Make Italian Baked Beans

This Italian side dish has creamy white beans, juicy tomatoes, bright herbs, rich olive oil, and just the right amount of cheese. It’s rustic, inviting and downright cozy. I love to serve this with an Italian seasoned meat.

A Rosemary Garlic Steak or a Beef Brasciole would be fantastic with these beans. They are hearty and you want to serve them hot. Allow yourself time to cook the beans and serve them immediately.

These beans are made mostly with pantry and household staples, but my favorite thing about it is that the beans are cooked and baked in the same skillet. So there’s no extra dirty dishes or work for you!

What are Cannellini Beans? 

Cannellini beans are one variety of white beans. They look like cream colored kidney beans, their flavor is mildly nutty and earthy, and the skins are extremely tender. 

Cannellini beans are the most commonly used white bean in Italian dishes, particularly those with mediterranean influences. 

If you don’t have cannellini beans, you can substitute any other white bean. Great northern beans, navy beans, and baby lima beans all work.

Can You Make These Baked Beans Ahead of Time?

There’s a small portion of the recipe that you can prep ahead of time. Combine the onion, garlic and salt ahead of time and add them to a small prep bowl. They’ll be ready ahead of time. Additionally, make sure your herbs and tomatoes are chopped/prepped too.

However, I don’t recommend make the recipe ahead of time. You want to serve these Italian Baked Beans piping hot with bubbly cheese – fresh from the oven. That’s when they’re most delicious!

How To Store Leftovers

Transfer any leftovers to an airtight container and store in the refrigerator 3-4 days. Reheat in the microwave on high for 1-2 minutes. I like to add more fresh cheese on top. My Husband is always guilty of taking off the cheese from these beans and my leftovers are usually bare!

I do not recommend freezing the beans. They tend to hold water in the beans and they don’t freeze well. I make a fresh batch and toss any leftovers after 3-4 days.

What You Need From The Store:

• Olive Oil
• Yellow Onion
• Garlic
• Salt
• 28-oz Can Fire-Roasted Crushed Tomatoes
• Rosemary Leaves
• 3 16oz Cans Cannellini (white kidney) Beans (This recipe is made with canned beans for ease, but dried beans will work too – just plan to give yourself 7 to 8 hours of extra time to cook them!)
• Parmesan Cheese
• Coarse Salt
• Crushed Red Pepper
• Ground Pepper
• Fontina Cheese

Directions To Make Italian Baked Beans

Preheat oven to 400F. In a 10-inch skillet, heat oil over medium-high heat. Add onion, garlic, and 1/8 tsp salt; cook and stir 5 minutes or until onion is tender.

Stir in tomatoes and rosemary. Bring to a boil; reduce heat. Boil gently, uncovered, 5 minutes or until slightly thickened. Stir in beans and half of the parmesan.

Season to taste with salt, crushed red pepper, and black pepper. Top with Fontina and remaining parmesan cheese.

Bake 15-20 minutes or until edges begin to brown. If desired, sprinkle with additional rosemary.

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