
Cheesy Italian Baked Cannelini Beans
Ingredients (10)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup coarsely chopped yellow onion
- 3 cloves garlic
- 1 28 ounce can fire-roasted crushed tomatoes
- 1/4 cup fresh rosemary leaves
- 3 15 ounce cans Bush’s cannellini beans
- 3/4 cup shredded Parmesan cheese
- Crushed red pepper flakes
- Coarse salt and freshly ground black pepper
- 1/2 cup cup shredded Fontina cheese
Directions
Learn how to make this recipe at Reluctant Entertainer