Italian Baked Beans

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Italian Baked Beans

Italian Baked Beans

  • Author: Ontario Bean Growers
  • Yield: Serves 6-8 1x

Ingredients

Scale
  • 2 tbsp canola oil (25 mL)
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 can (28 oz/798 mL) diced tomatoes
  • 1 can (5 1/2 oz/156 mL) tomato paste plus one can water
  • 1 tsp EACH dried basil, oregano and granulated sugar (5 mL)
  • Pinch hot pepper flakes Pinch
  • 1/2 tsp salt (2 mL)
  • 1/4 cup Parmesan cheese, divided (50 mL)
  • 4 cups cooked white pea beans (1 L)
  • 1 cup shredded mozzarella cheese (250 mL)
  • 1 cup fine dry breadcrumbs (250 mL)
  • 1/4 cup chopped fresh parsley (50 mL)
  • 2 tbsp butter or margarine, melted (25 mL)

Instructions

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.



Nutrition

  • Calories: 359
  • Fat: 11 g
  • Carbohydrates: 50 g
  • Fiber: 10 g
  • Protein: 17 g