By MaryAnn Dwyer, The Beach House Kitchen
Ingredients
For 6 servings:
- 2 Tbsp. olive oil
- 1/2 cup yellow onion, roughly chopped
- 3 cloves garlic, sliced thin
- 1/8 tsp. salt
- 1 28-oz. can fire-roasted crushed tomatoes
- 3 15.5-oz. cans cannellini beans, rinsed and drained
- 1/4 cup fresh rosemary leaves, coarsely chopped
- 3/4 cup shredded Parmesan cheese
- salt and pepper to taste
- crushed red pepper flakes, to taste
- 1/2 cup shredded provolone cheese
Prep time: 20 minutes — Cook time: 30 minutes — Total time: 50 minutes
Instructions
- Preheat oven to 400 degrees. In a 10-inch skillet heat the olive oil over medium heat. Add the onion, garlic and 1/8 tsp. salt and cook until tender, about 5 minutes. Stir in the tomatoes, beans and rosemary and bring to a boil; reduce the heat to a low boil and continue to cook, uncovered for 10 minutes until slightly thickened.
- Stir in half of the Parmesan. Season with the salt, pepper and red pepper flakes to taste. If your skillet is oven-safe keep in the skillet, if not transfer to a 2-quart baking dish. Top with shredded provolone and remaining parmesan cheese.
- Bake for 20 minutes or until edges are browned and cheese is melted. Sprinkle with extra rosemary if desired.
Notes
As mentioned above, BH&G used shredded fontina cheese. I substituted provolone. Use what you prefer. I cooked the beans a bit different from their recipe because I like mine just a smidge softer. So I added them to the crushed tomatoes and cooked then on the stovetop for ten minutes before transferring to the oven and continuing to cook. If you like your beans crispier you can just add them to the crushed tomato mixture after the tomato mixture cooks on the stovetop for the ten minutes just before putting in the oven for 20 minutes.
