Fagioli al Forno Italiano
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This is a recipe for Italian Baked Beans but it just sounds so much better in Italian! Adding the Fig Balsamic adds a wonderful depth of flavor. Delicious the first day, but even better the next. Enjoy! Barb L.
Yield: 8-10 Servings
Ingredients:
6 ounces thinly sliced prosciutto or pancetta, chopped
2 onions, chopped
4 garlic cloves, minced
1 cup dark beer
1 cup tomato sauce
1/3 cup dark brown sugar
1/3 cup Flying Olive Fig Balsamic Vinegar or a Flying Olive Traditional Balsamic Vinegar
2 Tbsp mild molasses
2 Tbsp Dijon mustard
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 (15-ounce) cans of cannellini beans, drained and rinsed
Directions
Preheat the oven to 400 degrees F.
Cook the prosciutto in a skillet until crispy, about 8-10 minutes. Add the onions and sauté until they are translucent, about 5 minutes. Add the garlic and continue cooking for about 1 more minute.
Mix in the beer, tomato sauce, brown sugar, Flying Olive Fig Balsamic Vinegar, molasses, mustard, salt, and pepper. Gently stir in the beans.
Bring the mixture to a simmer. Transfer to an oven-safe dish and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes. Serve.
Inspired by a recipe by Giada DI Laurentiis
Submitted by Barb L.