I am a lover of any kind of beans. Black beans, kidney beans, white beans—I enjoy eating all of them. Sometimes they can be time consuming to make because you must remember to soak them or cook them for long periods of time.
This recipe solves that problem. It is a comfort-food dish that is made with canned cannellini beans and a can of crushed tomatoes which I am sure you have on hand in your pantry. In fact, you probably have most of the ingredients right on your shelf.
The combination of the beans with the tomatoes and cheese result in spoonful after spoonful of warmth and enjoyment. It is beans disguised as an traditional Italian dish. The lemon juice and zest give it a nice “tang” and the crushed red pepper flakes add a little “kick”. The blending of all the ingredients is perfection!
It is a quick go-to weeknight dish, and just as delicious for company. This recipe will serve 6-8 people who will relish this new Italian baked bean recipe.
Ingredients for Italian Baked Beans
3 tsp. extra-virign olive oil
3 cloves garlic, coarsely chopped
1 large yellow onion, chopped
1 tbsp. lemon zest
2 tbsp. fresh lemon juice
1 28-oz. can crushed tomatoes
3 15-oz. cans cannellini beans, rinsed and drained
1 cup Parmesan cheese, divided
1/2 cup Fontina cheese, shredded or chopped
4 sprigs fresh oregano, chopped, plus 1 for garnish, whole leaves
1/2 -1 tsp. crushed red pepper
1 tbsp. kosher salt, divided
1 tsp. pepper, divided
Preheat oven to 400.
In a large skillet, heat olive oil over medium heat.
Add the onion, 1/2 tbsp. salt and 1/2 tsp. pepper and cook until translucent, about 4-5 minutes.
Add the garlic and cook for 1 minute.
Stir in the tomatoes (with the juice), lemon zest, lemon juice and oregano. Bring to a boil for 5 minutes or until thickened.
Stir in beans and 1/2 cup of Parmesan. Season with the rest of the salt and pepper and the crushed red pepper flakes.
Transfer to a 2-quart baking dish .
Top with remaining Parmesan cheese and Fontina cheese.
Bake 15-20 minutes, until the edges are just lightly browned.
Top with remaining oregano leaves.
It’s that simple!
