Italian · Snack
Baked White Bean Rosemary Bites
Baked bites of cannellini beans, rosemary, and Parmesan with a crisp golden crust, batch-baked for a Tuscan-style Italian vegetarian snack.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
312Calories
14gProtein
16gFat
28gCarbs
1gSugar
7gFiber
580mgSodium
8mgChol
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Instructions
1
Prep
Drain, rinse, and pat dry 1 can (320g) cannellini beans. Finely grate 1 garlic clove and 24g Parmigiano Reggiano. Finely chop 1 tbsp rosemary and 1 tbsp parsley. Zest 1 lemon. Line a small baking tray with parchment, grease lightly with 1 tsp olive oil.
2
Build
In a food processor, pulse beans, garlic, rosemary, lemon zest, salt, pepper, and chilli flakes until coarse paste forms with some whole bean texture. Transfer to a bowl and fold in Parmigiano, chickpea flour, flaxseed, chia seeds, parsley, and 1 tbsp olive oil until cohesive dough forms.
3
Shape
Scoop and roll mixture into 6 bites of roughly 45g each, pressing firmly to hold shape. Arrange on lined tray with space between. Drizzle with remaining 1 tsp olive oil.
4
Bake
Place tray in a 190°C (375°F) oven for 20–23 minutes until bites are golden, crisp on the outside, and firm to the touch. Cool on tray 10 minutes, then transfer to a rack to cool fully.
5
Plate
Portion cooled bites into 2 airtight containers, 3 bites each. Refrigerate up to 4 days or freeze up to 60 days. Serve cold or reheat 3 bites at 160°C for 8 minutes (12 minutes from frozen), paired with cherry tomatoes or olives.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g (11.3 oz) cannellini beans
- 24g (0.85 oz) Parmigiano Reggiano
- 20g (0.7 oz) chickpea flour
- 12g (0.4 oz) ground flaxseed
- 8g (0.3 oz) chia seeds
- 2 garlic cloves
- 1 tbsp fresh rosemary
- 1 tbsp fresh flat-leaf parsley
- 1 medium lemon
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 0.1 tsp dried chilli flakes
- 24ml (1.6 tbsp) extra-virgin olive oil