Baked Red and White Kidney Beans

Preparation info

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Baking beans in a slow oven produces a soft, almost creamy bean that still holds its shape. Be sure to use unsalted chicken broth because salt has a tendency to toughen the skins. This dish is also good with either all red or all white beans. You can vary the herb flavors to taste, but keep a light touch, especially when using strongly aromatic herbs like sage or rosemary.


  • cups dried red kidney beans
  • cups cannellini beans
  • 3 cups unsalted Chicken Broth, or water
  • 1 garlic clove, bruised
  • 1 teaspoon crumbled dried sage, rosemary, oregano, or thyme
  • 1 bay leaf
  • 1 leafy rib celery
  • 1 tablespoon extra virgin olive oil
  • Salt and Freshly ground black pepper


    1. Rinse and sort the beans and soak them as described on. Drain and place in a casserole with a lid.
    2. Heat the oven to 350°F.
    3. Add the broth, garlic, herb, bay leaf, and celery to the beans and stir to blend. Cover and bake until the beans are tender and most of the liquid has been absorbed, about 1½ hours. As mixture cools it will absorb much of the liquid. Drain off any excess.
    4. Cool slightly and stir in the olive oil and salt and pepper to taste. Serve warm or at room temperature.