I saw this recipe in an Eating Well magazine and thought it was a great idea. I made some changes to the recipe to make a smaller batch and to serve it in individual portions. I also made changes like adding the pine nuts (Don’t they make everything better?) and added a little heat but they were the total inspiration for this Italian Beans & Cheese recipe.
I like integrating meatless meals into my rotation (Meatless Mondays is definitely a “thing” around here) and this just seemed like a great riff on a baked Italian dish… and it was. I made it, ate it and loved it! I made it again and just used mozzarella instead of the Fontina and that worked great too.
Clearly, there are all kinds of substitutions you can make in this recipe (see below) so use your favorites, play with the ingredients, and let me know how it turns out.
Easy substitutions in this recipe
BEANS:
I used Cannellini beans, but Great Northern White beans would work, as would kidney or black means. I could even make a Mexican twist on this with the black beans, some Mexican spices and cheddar (maybe my next round!). I used canned beans for an easy recipe, but you certainly can use dried beans and cook them and add to recipe. You decide.
WHITE WINE:
If you don’t want to use alcohol or don’t have it on hand, substitute vegetable stock (Chicken stock will work too). In a pinch, add water.
CHEESE:
This is where you can have so much fun! I used some classic Italian choices; ricotta, Parmesan and Fontina. But, you could swap out the ricotta for cottage cheese, try mozzarella, cheddar, or a smoked Gouda. This recipe is incredibly versatile, so use what you like or have on hand.
Serving Vessels for this recipe
I used LeCreuset Mini Cocottes to serve this dish in individual portions (love those little crocs!!) but you can use a small baking dish or 8 ounce ramekins too.
You could easily make this in one pan and serve it family style, but I was looking for some portion control and the ability to make this dish up to the “put under the broiler step” and then do the final cook later. Talk about easy!
How to make Italian Beans & Cheese
- In a large skillet, heat the oil then add the onion and sauté for about 3 minutes until the onion is translucent and fragrant Add garlic and cook one minute. Add the paste and stir for about two minutes until incorporated into mix.
- Add the white wine and bring to a simmer. Let cook a couple of minutes to let mixture slightly thicken. Then, add the tomatoes, beans, basil, oregano, and a pinch of chili flakes. If you like heat, add more. Start with a pinch of salt and a few grounds of black pepper. Add the pine nuts and stir everything together. Taste. If it needs more salt, pepper or hot pepper, add.
- Bring the mixture to a low simmer over medium low heat and let cook for about 20-25 minutes to thicken and cook down. Stir occasionally.
- Meanwhile, mix half the parmesan with the ricotta cheese. Add a couple of grinds of black pepper.
- Preheat the broiler and slice the baguette and toast it on both sides. When they come out of the oven, rub the cut side of the garlic clove over the bread to lightly flavor. Put the bread to the side.
- Stir the cheese mix into the bean mixture and turn off the heat.
- Using individual crocks, add the bean and cheese mixture to the top of the crocks. Sprinkle the tops with the rest of the parmesan and the fontina cheeses. Put on a baking sheet under the broiler for a minute or two until the cheese is melted and brown in spots…bubbling is good!
- Serve each crock on an individual plate, with some chopped chives and the sliced garlic baguette slices on the side. Enjoy.
How to make this dish ahead
This makes a great make ahead meal for sure. You can make this whole dish, up to and including adding the Parmesan and ricotta to the bean mixture on the stove, then let is cool and refrigerate until ready to eat at a later time. Then, when you want to serve, just put into your serving crocks, top with cheese and put in a 350 degree F. oven for 25 minutes to heat through. Then, place under the broiler for 1-2 minutes to completely melt and brown the top cheese and enjoy.
If you liked this recipe, be sure to leave a rating and comment below.
Looking for other single-serve recipe ideas? Do you like recipes that can be made and served as single portions? Check out these favorites.
Pumpkin, Turkey and Pasta Cocotte En Fonte
Ground Turkey Shepherd’s Pie for Two
Italian Beans & Cheese
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tbsp. Olive oil
- 1/2 Onion, chopped
- 2 Garlic cloves, finely minced
- 2 Tbsp. Tomato paste
- 2 Tbsp. White wine
- 1 14 Oz. Can petite cut tomatoes
- 1 Can Cannellini beans, rinsed
- 1/2 Tbsp. Dried oregano
- 1/2 Tbsp. Dried basil
- Pinch of Calabrian chili flakes
- Kosher salt and freshly ground black pepper
- 2 Tbsp. Pine nuts
- 1 Tbsp. Fresh chives, chopped
- 1/4 Cup Low fat ricotta cheese
- 1/4 Cup Parmesan cheese, grated and divided
- 1/4 Cup Fontina cheese, grated or two mini fontina bites each sliced into three rounds
- 1 Small Baguette, sliced and toasted
- 1 Lg. Garlic clove, cut in half
Instructions
- In a large skillet, heat the oil then add the onion and sauté for about 3 minutes until the onion is translucent and fragrant Add garlic and cook one minute. Add the paste and stir for about two minutes until incorporated into mix.
- Add the white wine and bring to a simmer. Let cook a couple of minutes to let mixture slightly thicken. Then, add the tomatoes, beans, basil, oregano, and a pinch of chili flakes. If you like heat, add more. Start with a pinch of salt and a few grounds of black pepper. Add the pine nuts and stir everything together. Taste. If it needs more salt, pepper or hot pepper, add.
- Bring the mixture to a low simmer over medium low heat and let cook for about 20-25 minutes to thicken and cook down. Stir occasionally.
- Meanwhile, mix half the parmesan with the ricotta cheese. Add a couple of grinds of black pepper.
- Preheat the broiler and slice the baguette and toast it on both sides. When they come out of the oven, rub the cut side of the garlic clove over the bread to lightly flavor. Put the bread to the side.
- Stir the cheese mix into the bean mixture and turn off the heat.
- Using individual crocks, add the bean and cheese mixture to the top of the crocks. Sprinkle the tops with the rest of the parmesan and the fontina cheeses. Put on a baking sheet under the broiler for a minute or two until the cheese is melted and brown in spots…bubbling is good!
- Serve each crock on an individual plate, with some chopped chives and the sliced garlic baguette slices on the side. Enjoy.
