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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cheesy Italian Baked Beans Recipe

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This recipe for Cheesy Italian Baked Beans is from The Benigni Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. extra virgin olive oil
1/2 cup coarsely chopped yellow onion
3 cloves garlic, sliced
1 28 oz. can fire roasted crushed tomatoes, undrained
1/4 cup fresh rosemary leaves, coarsely chopped, plus additional for garnish
3 15 to 16 oz. cans cannellini beans, rinsed and drained
3/4 cup shredded Romano Pecorino or Parmesan cheese
Crushed red pepper
1/2 cup shredded Fontina cheese
Directions:
Directions:
Preheat oven to 400 degrees. In a large skillet heat olive oil over medium high heat. Add onions, garlic, and salt. Cook and stir for 5 minutes or until tender. Stir in tomatoes and rosemary. Bring to a boil, boil gently, uncovered for 5 minutes or until slightly thickened.

Stir in beans and half the Romano or Parmesan cheese. Season to taste with crushed red pepper, salt, and black pepper.

Transfer to a 2 qt. baking dish. Top with remaining cheese. Bake for 15 to 20 minutes until beginning to lightly brown around the edges. Sprinkle with additional rosemary before serving.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
Prep - 20 minutes. Total Time - 40 minutes

 

 

 

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