Description
A delightful twist on baked beans, incorporating Italian flavors like guanciale and rosemary for a gourmet experience.
Ingredients
- 4 types of beans (cannellini, kidney, black, pinto)
- Guanciale (or pancetta if unavailable)
- Fresh rosemary
- Sweet onion
- Tomato passata
- Salt
- Black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the guanciale until crispy, then remove and set aside.
- In the same skillet, sauté chopped sweet onion and rosemary until the onion is translucent.
- Add the cooked beans and tomato passata. Stir to combine, and season with salt and black pepper.
- Transfer the mixture to a baking dish, top with the crispy guanciale, and bake for 30-40 minutes until bubbly and golden.
- Serve warm.
Notes
Experiment with different beans or add vegetables like bell peppers or zucchini for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg