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


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


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.