Italian Baked Beans
- Yield: Serves 6-8 1x
Ingredients
- 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
