Cheesy Marinara Beans

Cheesy Marinara Beans

from eatingwell.com
40 min
6 servings
357 kcal / serving

These cheesy beans are simmered in a fragrant tomato sauce for a cozy dish.

Ingredients

  • 2 tablespoonsextra-virgin olive oil
  • 1 mediumonion, chopped
  • 2 clovesgarlic, minced
  • ⅓ cuptomato paste
  • ¼ cupdry white wine
  • 128-ounce can no-salt-added whole peeled tomatoes, preferably san marzano
  • 3 cupscooked corona beans or two 15-ounce cans no-salt-added cannellini beans, rinsed
  • 2 tablespoonschopped fresh basil, plus more for garnish
  • 2 tablespoonschopped fresh oregano, plus more for garnish
  • 2 tablespoonschopped fresh parsley, plus more for garnish
  • 1 largeegg, lightly beaten
  • ⅝ cupwhole-milk ricotta cheese
  • ½ cupgrated parmesan cheese, divided
  • 1 cupshredded fontina cheese

Directions

  1. 1

    Heat oil in a large broiler-safe skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it starts to darken, about 2 minutes. Add wine and cook, scraping up any browned bits, until thickened, about 1 minute. Add tomatoes and their juice, crushing the tomatoes with your hand as you add them. Stir in beans, basil, oregano and parsley. Bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 18 to 20 minutes.

  2. 2

    Meanwhile, place rack in upper third of oven; preheat broiler to high. Combine egg, ricotta and 1/4 cup Parmesan in a small bowl.

  3. 3

    Gently stir the ricotta mixture into the bean mixture. Sprinkle fontina and the remaining 1/4 cup Parmesan on top. Broil until the cheese is melted, 2 to 3 minutes. Garnish with more herbs, if desired.