White Beans with Tomato
Ingredients
- 1/4 cup (50 mL) olive oil ⓘ
- 1/4 cup (50 mL) chopped flat-leaf parsley
- 8 fresh sage leaves ⓘ
- 2 branches rosemary ⓘ
- 4 cloves garlic, finely chopped ⓘ
- 1 cup (250 mL) canned Italian plum tomatoes, chopped, with juices
- Salt and freshly ground black pepper ⓘ
- 2 cups (500 mL) dried cannellini (white kidney beans) or navy beans, soaked overnight in water to cover ⓘ
- 1 cup (250 mL) grated Pecorino Romano ⓘ
Instructions
- Preheat oven to 375F (190C).
- In a large skillet, heat olive oil over medium-low heat.
- Add parsley, sage, rosemary and garlic; cook, stirring occasionally, for 6 minutes or until the garlic is softened and the herbs are fragrant.
- Stir in tomatoes with juice and a pinch each of salt and pepper; cook for 3 minutes or until slightly thickened.
- In casserole dish, stir together tomato mixture, drained beans and half of the Pecorino Romano.
- Add enough cold water to cover beans; stir well.
- Cover casserole and bake for 2 1/2 hours or until beans are tender, testing for doneness every 30 minutes.
- (Cooking time will depend on freshness of the beans.)
- Remove and discard rosemary branches, which should be bare.
- Sprinkle remaining cheese over the surface.
- Cook, uncovered, for 10 minutes longer or until cheese is golden.
- Serve from casserole.
Nutrition & Diet Analysis (per serving)
563
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).