Tuscan Bean Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 211.4
  • Total Fat: 6.6 g
  • Cholesterol: 10.4 mg
  • Sodium: 122.0 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 6.9 g
  • Protein: 10.5 g

View full nutritional breakdown of Tuscan Bean Bake calories by ingredient
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Number of Servings: 6

Ingredients

    2 cups dried white Beans (or about 4 cups cooked/canned)
    12 grape Tomatoes, halved
    1 can (2 cups) diced Tomatoes, no salt added (or 2 cups fresh tomatoes)
    1 cup chopped white or sweet Onion
    5 medium stalks Celery, thinly sliced
    4 cloves Garlic, minced
    1 tbsp Olive Oil
    1 tbsp Butter
    1 tbsp Thyme
    1/2 cup Parmigiano Reggiano, grated
    Salt
    Pepper

Directions

If you use dry beans:

Soak beans in 6 cups of water for 6-8 hours (overnight). Drain the beans, then move them to a soup pot and cover with water by at least 2 inches. Bring beans to a boil, then reduce heat to a simmer, stir occasionally, and remove any foam if necessary.
Simmer 40-50 minutes, or until the beans are tender.

When the beans are done, drain the water, keeping 2 cups of it to use later. Set the beans aside.

In a large skillet, heat 1 tbsp of butter and olive oil. Add celery, onion, and add salt and pepper to taste.
Once onions are tender, add garlic, and heat for 1 minute.

Add diced or fresh tomatoes. Cook for 1 minute, then remove from heat.

Transfer roughly 3/4 of the mixture to a food processor or blender, and blend until smooth. Be careful: it will be hot!

Preheat oven to 450 degrees.

Return mixture to skillet, mixing well with the unprocessed portion. Add thyme, salt, and pepper (to taste). Heat on medium for ten minutes.

Add beans and the reserved 2 cups of liquid. Mix together, then add 1 tablespoon of butter.

Transfer entire mixture to a shallow 3 or 4 quart baking pan. Spread parmigiano evenly over mixture, followed by the grape tomatoes. Cover tightly with aluminum foil. Bake for 50-60 minutes, then let sit for 10 minutes.

The liquid will be absorbed by the beans, so take a peak and adjust your baking time if needed.

This recipe makes 6 servings, about 1.5 cups each. It is very filling! It is delicious with some crusty whole wheat bread and a dark, leafy green salad.

Adapted from Epicurious: Tuscan Beans in Summery Ragu.


Number of Servings: 6

Recipe submitted by SparkPeople user OUTOFTHEBOX.

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