Cheesy Italian Baked Cannelini Beans
Recipe adapted from Better Homes & Gardens
extra-virgin olive oil
coarsely chopped yellow onion
can fire-roasted crushed tomatoes
fresh rosemary leaves
coarsely chopped, plus additional for garnish
cans Bush’s cannellini beans
rinsed and drained
shredded Parmesan cheese
Crushed red pepper flakes
Coarse salt and freshly ground black pepper
cup shredded Fontina cheese
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.
Sprinkle with additional rosemary before serving.
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Reluctant Entertainer - Cheesy Italian Baked Cannelini Beans