Cheesy Baked Beans

Styling and Photography By Sina Mizrahi

Chaya Suri Leitner

This is a hearty dinner with simple ingredients.
Every time I make this recipe, I tell myself I need to make it more often since my kids really enjoy it. I serve it with fresh crusty bread to soak up all the sauce and a big kale salad on the side.

Sara Gold

When I first saw this recipe, I was very wary, since I knew my family probably wouldn’t 
want to try something made of beans (the only time I ever use beans in my house
is for cholent!). I decided to try potatoes instead, since potatoes and cheese are 
usually a great combo. It definitely worked here!

Cheesy Baked Beans

SERVES 6

• 3 15-oz (425-g) cans cannelli beans

  I used 6 red potatoes, peeled, cubed, and boiled

• 1 15-oz (425-g) can fire-roasted tomatoes

  Couldn’t find these so I bought petite diced tomatoes 
  and added salt, pepper, and garlic powder.

• 4 cloves garlic, roughly chopped

  I totally forgot this ingredient!!!! Oops!

• ½ tsp salt
• ¼ tsp coriander

  I skipped this

• 1 sprig thyme, removed from stem

  I skipped this!

• 1 cup kale (optional)

  I used fresh spinach, since my store was out of checked kale.

• ½ cup crumbled Mehadrin Feta Cheese
• ½ cup shredded cheese (I like to use a mix of cheddar and muenster)

  I used 1 cup!

Preheat oven to 400°F (200°C).

Place the beans, canned tomatoes, garlic, and seasonings into an oven-safe dish and mix to combine. Stir in the kale.

Add the feta cheese, nestling it between the beans. Top with shredded cheese. Bake for 20–30 minutes.

(Since I have only one oven, I baked this covered, and it totally worked.)

Serve with fresh crusty bread to soak up all the cheesy goodness and a big fresh salad.