Cheesy Skillet Italian Baked Beans

Name: Cheesy Skillet Italian Baked Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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; kosher salt; 1 tablespoon balsamic vinegar; 1 tablespoon fresh rosemary leaves; 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

User Reviews

4.3

9 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
5 servings
Calories
343 kcal
Course
Side Dish
Cuisine
Italian, Vegan

Cheesy Skillet Italian Baked Beans

Lindsey Herring

Report

Classic baked beans get a delicious Italian twist! Cheesy Italian Baked Beans is a hearty and comforting vegetarian meal.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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.