Italian Baked Beans

Italian Baked Beans


Yield: Serves 6-8

Nutrition (Per serving (1/8 recipe):)

Calories 359 ;
Protein 17 g;
Fat 11 g;
Carbohydrates 50 g;
Total Dietary Fibre 10 g;
2 tbspcanola oil25 mL
2medium carrots, peeled and diced2
2stalks celery, finely chopped2
2cloves garlic, minced2
1onion, finely chopped1
1green pepper, finely chopped1
1can (28 oz/798 mL) diced tomatoes1
1can (5 1/2 oz/156 mL) tomato paste plus one can water1
1 tspEACH dried basil, oregano and granulated sugar5 mL
Pinchhot pepper flakesPinch
1/2 tspsalt2 mL
1/4 cupParmesan cheese, divided50 mL
4 cupscooked white pea beans1 L
1 cupshredded mozzarella cheese250 mL
1 cupfine dry breadcrumbs250 mL
1/4 cupchopped fresh parsley50 mL
2 tbspbutter or margarine, melted25 mL

In a large pot or Dutch oven, heat oil. Add carrots, celery, garlic, onion and green pepper; saute 6 to 8 minutes or until vegetables are tender. Add tomatoes, tomato paste, water, basil, oregano, sugar, hot pepper flakes, salt and 2 tbsp (25 mL) of the Parmesan cheese. Bring mixture to a boil, reduce heat and simmer approximately 20 to 25 minutes or until thickened. Stir in white pea beans; cook 15 minutes longer. Transfer mixture to a lightly greased 9 x 13-inch (3L) baking pan. Sprinkle top of bean mixture with mozzarella. In a small bowl, combine breadcrumbs, parsley, butter or margarine and remaining Parmesan cheese. Sprinkle breadcrumbs mixture evenly over top of casserole. Bake in a 375 F (190 C) oven for 20 to 30 minutes or until bubbling.

*Meat Alternative: Add Italian sausage or ham to mixture before baking.