Monday, January 5, 2009
On My Hearth: Cannellini Parmesan Casserole
Cannellini Parmesan Casserole
2 T. olive oil
1 c. chopped onion
2 t. minced garlic
1 t. dried oregano leaves
1/4 t. black pepper
2 cans (14.5 oz each) onion and garlic flavored diced tomatoes, undrained
1 jar (14 oz) roasted red peppers, drained and cut into 1/2" squares
2 cans (19 oz each or so) white cannellini or great northern beans, rinsed and drained
1 t. dried or 1 T. fresh basil chopped
3/4 cup (3 oz) grated Parmesan cheese
1. Heat oil in Dutch oven over medium heat until hot. Add onion, garlic, oregano and black pepper; cook and stir 5 minutes or until onion is tender.
2. Increase heat to high. Add tomatoes with juice and red peppers; cover and bring to a boil.
3. Reduce heat to medium. Stir in beans; cover and simmer 5 minutes, stirring occasionally. Stir in basil and sprinkle with cheese.