Saturday, January 12, 2013

Fagioli Al Uccelletto "Tuscan Baked Beans"

Fagioli Al Uccelletto "Tuscan Baked Beans"
When thinking of baked beans most of us probably think of BBQ's and backyard parties on the Fourth of July...but THESE beans are far from the "norm" and will give you a new outlook on baked beans. They are a Italian style recipe that you can serve anytime, but very nice when making an Italian inspired menu. They were a hit at the Holiday's with my family and I hope they are with yours!

Fagioli Al Uccelletto "Tuscan Baked Beans"


-4 cans Northern Beans or Cannellini, undrained
-1 teaspoon Sage, powdered (if desired fresh is fine)

-1 sprig Rosemary, removed from stem and minced finely

-2 Bay Leafs

-1/2 cup Extra-Virgin Olive Oil, divided

-1 small Onions, chopped

-4 Garlic Cloves, minced
-2 cups Tomato Sauce or Crushed Tomatoes

-1/2 Tablespoon Salt

-1 teaspoon Pepper

-2 cups Panko Bread Crumbs

-2 Tablespoon Parsley Flakes or Fresh, minced finely if fresh


Preheat oven to 375 Degrees

In a Braising pan, stockpot:

Add beans (with liquid) to the medium stockpot, then Add sage, 1/4 cup olive oil, onions and garlic. Then Add bay leaves, rosemary, 1 Tbsp Parsley, tomatoes, and salt & pepper. Stir to combine. Bake 60 min, uncovered. Beans will be done when liquid has reduced, becoming syrupy & bubbly. Carefully remove from oven, season to taste with salt and pepper if needed.

Remove Bay Leafs CAREFULLY. Mix the remaining 1/4 cup oil, panko, salt & pepper (if desired) and remaining 1 Tbsp parsley in separate bowl. Place mixture over baked beans and return to oven. Bake 15 to 20 minutes or until topping is brown and crisp. Take out of the oven and let rest, they are HOT beans of course...but the smell will make it tough for you NOT dig in. Serve with other Italian favorites. Enjoy!


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