Photo and recipe compliments of Ontario Bean Growers
Note: Dry Beans are an unprocessed product. Although we carefully clean all beans, stones and natural debris may be present. Please sort and rinse beans prior to cooking.
Italian Style Baked Beans
An excellent source of Vitamin A, Thiamin, Niacin, Folate, and Iron. A Good source of Vitamin C, Riboflavin and Calcium.
- 2 tbsp (25 ml) canola oil
- 2 medium carrots, peeled and diced
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 28 oz (798 ml) can diced tomatoes
- 5.5 oz (156 ml) can of tomato paste plus one can water
- 1 tsp each of dried basil, oregano and granulated sugar
- pinch of hot pepper flakes
- ½ tsp (2 ml) salt
- ¼ cup (50 ml) Parmesan cheese, divided
- 4 cups (1 L) cooked white pea beans
- 1 cup (250 ml) shredded mozzarella cheese
- 1 cup (250 ml) fine dry breadcrumbs
- ¼ cup (50 ml) chopped fresh parsley
- 2 tbsp (25 ml) butter or margarine, melted
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.
Energy 359 kcal, Protein 17 g, Fat 11 g, Carbohydrates 50 g, Fibre 10 g
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