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Italian Baked Beans


Italian Baked Beans made with white beans, bacon, rosemary, crushed tomatoes, Italian dry red wine and Asiago and Pecorino Romano cheeses.

Summer is a time for grilling and barbecues. One popular menu item can usually be found at most gatherings…baked beans. This is an alternative…

INGREDIENTS

  • 1/2 pound bacon, small dice
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/3 cup small diced red onions
  • 2 stalks celery, small dice
  • 1 large carrot, peeled and small dice
  • 1 tablespoon chopped fresh rosemary
  • 3 cloves garlic, minced
  • 3/4 cup dry red Italian wine
  • 1 cup crushed tomatoes 
  • 1 tablespoon lemon zest
  • 2 cups chicken broth
  • 2 tablespoons grated Pecorino Romano cheese
  • 2 tablespoons grated Asiago cheese
  • 4- (15-ounce)cans small white beans, rinsed and drained
  • 2 tablespoons cornstarch 
  • 2 tablespoons cold water
  • Preheat oven to 350 degrees F.
  • Heat the oil in a Dutch oven over medium heat; then add in the bacon. Stir until crisp about 10 minutes. Remove and set aside.
  • In the same pan, add the onion, celery, and carrots and allow to soften for about 5-7 minutes; then add in the garlic, rosemary and the cooked bacon and cook for another minute.
  • Deglaze the pan with the wine, scraping the bits from the bottom of the pan. Allow the wine to simmer down until reduced by half; then add in the tomatoes, lemon zest, chicken broth, both cheeses and beans. Allow to simmer for 10 minutes over medium heat allowing some of the liquid to absorb.
  • Combine the cornstarch and water together and gradually add it to the beans until they have thickened (you may not need all of it); then transfer to a 2 quart oven safe baking dish and bake for 30 minutes or until the beans are hot and bubbly.

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