Beans Parmesan
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 515
- Total Fat
- 27
- Saturated Fat
- 8
- Carbohydrates
- 46
- Dietary Fiber
- 10
- Sugar
- 5
- Protein
- 25
- Cholesterol
- 32
- Sodium
- 974
- Total: 40 min
- Active: 20 min
Ingredients
1/4 cup plus 3 tablespoons olive oil
1/2 small yellow onion, finely diced (about 1/2 cup)
6 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
One 28-ounce can whole peeled tomatoes, crushed by hand
1 cup panko breadcrumbs
1/3 cup plus 1/4 cup grated Parmesan
Two 15.5-ounce cans cannellini beans, drained and rinsed
1 1/2 cups shredded mozzarella (about 6 ounces)
Fresh basil leaves, thinly sliced, for garnish
Directions
- Preheat the oven to 450 degrees F.
- Heat 1/4 cup of the oil in a large ovenproof skillet over medium heat. Add the onion, garlic, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the oregano and red pepper flakes and cook until fragrant, about 1 minute. Add the tomatoes and all their juices and stir to combine. Bring to a gently simmer and cook, stirring occasionally, until the tomatoes soften and the sauce has thickened slightly, 6 to 8 minutes.
- Meanwhile, stir the breadcrumbs, 1/3 cup Parmesan, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and several grinds of black pepper together in a medium bowl until well combined. Set aside.
- Stir the beans and remaining 1/4 cup Parmesan into the tomato sauce until evenly combined. Cook until the beans are warmed through and softened slightly, about 2 minutes. Taste and adjust the seasoning with salt and pepper. Top evenly with the mozzarella, sprinkling it all the way to edges of the skillet. Sprinkle evenly with the Parmesan breadcrumbs.
- Transfer the skillet to the oven and bake until the cheese melts and the breadcrumbs are golden brown, about 15 minutes. Let cool for 5 minutes, then garnish with fresh basil and serve.