Recipe adapted from Better Homes & Gardens. This Baked Cannelini Beans recipe is so cheesy good, made with onions, garlic, cannelini beans, rosemary and tomatoes! A great Italian dish!
Ingredients
2Tbspextra-virgin olive oil
½cupcoarsely chopped yellow onion
3clovesgarlic, sliced
128 oz canfire-roasted crushed tomatoes, undrained
¼cupfresh rosemary leaves, coarsely chopped, plus additional for garnish
315 oz canscannellini beans, rinsed and drained
¾cupshredded Parmesan cheese
Crushed red pepper flakes, optional
Coarse salt and freshly ground black pepper
½cupcup shredded Fontina cheese
Instructions
Preheat oven to 400 degrees F. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, and 1/8 teaspoon salt. Cook and stir for 5 minutes or until tender.
Stir in tomatoes and rosemary. Bring to boiling; boil gently, uncovered, 5 minutes, or until slightly thickened.
Stir in beans and half the Parmesan. Season to taste with crushed red pepper, salt, and black pepper. Transfer to a 2-qt. rectangular baking dish.
Top with remaining Parmesan and the Fontina. Bake 15 to 20 minutes, or until beginning to lightly brown around the edges.