Baked Italian Beans
These rustic baked Italian Beans are quick and easy to make and add a super comforting element to a meal. Tender cannellini beans and sautéed greens are baked in marinara sauce with fresh mozzarella and Parmesan cheese.
Servings: 4
Calories: 469kcal
Ingredients
- 2 tablespoons olive oil
- ½ cup diced sweet yellow onion
- 2 cups packed torn or coarsely chopped Lacinto kale thick stems removed
- 1 heaping teaspoon minced garlic
- 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
- 28 ounces canned cannellini beans (2 14-ounce cans), drained
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes or to taste
- 24 ounce jar marinara sauce I used Rao’s Tomato Basil
- 3 to 4 slices fresh mozzarella about 2 to 3 ounces
- ¼ cup grated parmesan cheese
- Fresh basil leaves optional
Instructions
- Preheat oven to 375 degrees F.
- Add the olive oil to an 10-inch ovenproof skillet and place over MEDIUM heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until translucent. Add the kale, garlic, and rosemary and cook, stirring constantly for a minute or two until the kale is slightly wilted. Add the beans and season them with the salt, pepper and chili flakes. Add the marinara sauce and mix again. Tear each slice of mozzarella into 2 or 3 pieces, tuck them into the bean mixture and sprinkle the parmesan over the top.
- Bake uncovered for 25 to 35 minutes, or until bubbling and slightly caramelized around the edges.
- Garnish with fresh basil, if desired, and serve.
Nutrition
Calories: 469kcal | Carbohydrates: 60g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 1271mg | Potassium: 1880mg | Fiber: 17g | Sugar: 9g | Vitamin A: 12804IU | Vitamin C: 124mg | Calcium: 640mg | Iron: 10mg