Cheesy Italian Baked Cannelini Beans Food

CHEESY ITALIAN BAKED CANNELINI BEANS

Steps:

• Preheat oven to 400 degrees F. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, and 1/8 teaspoon 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.
• 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.

ITALIAN-STYLE BAKED BEANS

Steps:

• Preheat the oven to 400 degrees F.
• Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.

BAKED CANNELLINI BEANS

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.