Traditional Italian ingredients like onion, garlic, tomatoes, cheese, and rosemary put a spin on classic baked beans.

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
20 mins
total:
40 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. In a large skillet heat olive oil over medium-high heat. Add onion, garlic, and 1/8 tsp. salt. Cook and stir for 5 minutes or until tender. Stir in tomatoes and rosemary. Bring to boiling; boil gently, uncovered, 5 minutes or until slightly thickened.

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  • Stir in beans and half the Parmesan. Season to taste with crushed red pepper, salt, and black pepper. Transfer to a 2-qt. rectangular baking dish. Top with remaining Parmesan and the Fontina. Bake 15 to 20 minutes or until beginning to lightly brown around the edges. Sprinkle with additional rosemary before serving.

Nutrition Facts

329 calories; fat 10g; cholesterol 18mg; saturated fat 4g; carbohydrates 41g; mono fat 5g; poly fat 1g; insoluble fiber 12g; sugars 7g; protein 18g; vitamin a 1232.3IU; vitamin c 1.8mg; riboflavin 0.1mg; niacin equivalents 0.1mg; vitamin b6 0.1mg; folate 5.5mcg; vitamin b12 0.3mcg; sodium 899mg; potassium 457mg; calcium 308mg; iron 5.1mg.
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