Cheesy Skillet Italian Baked Beans
Classic baked beans get a delicious Italian twist! Cheesy Italian Baked Beans is a hearty and comforting vegetarian meal.
Servings: 5 servings
Ingredients
- 1 1/2 teaspoons olive oil
- 1/2 cup finely chopped shallots or yellow onion
- 2 cloves grated garlic
- 1/3 cup dry white wine
- 28 ounce can crushed tomatoes, undrained
- Kosher salt fresh ground black pepper and crushed red pepper flakes to taste
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh rosemary leaves finely chopped
- 1 tablespoon chopped fresh basil
- 2 15 ounce cans low sodium cannellini beans, rinsed and drained
- 1/4 cup shredded Parmesan cheese
- 1/2 cup shredded Fontina cheese
Instructions
- Preheat oven to 400° F.
- In a 10-12 inch skillet heat the olive oil over medium-high heat. When the oil is hot add in the shallots. Sauté 2 minutes then add in the grated garlic and sauté another minute. Pour in the white wine and stir everything together letting the alcohol cook off, about a minute.
- Add in the crushed tomatoes, balsamic vinegar, rosemary, basil and season with salt, pepper and crushed red pepper flakes. Stir together until combined and taste for seasoning. Bring the mixture to a boil and let it cook for 3-5 minute or until it thickens slightly.
- Stir in the beans and shredded Parmesan cheese then top with the Fontina cheese. Bake for 15 minutes or until bubbly and the cheese starts to brown. Sprinkle with additional rosemary and serve.
Notes
Nutrition
Calories: 343kcal | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 16mg | Fiber: 12g | Sugar: 9g