Italian Beans & Cheese
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Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese
Italian Beans & Cheese

Italian Beans & Cheese

I saw this recipe in an Eating Well magazine and thought it was a great idea.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course General
Cuisine General
Servings 4 Served
Calories 93 cal

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.

Nutrition

Calories: 93calCarbohydrates: 4gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 137mgPotassium: 194mgFiber: 1gSugar: 1gVitamin A: 203IUVitamin C: 2mgCalcium: 90mgIron: 2mg
Keyword beans, cheese
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