White Beans with Cheese and Basil

A new take on a Tuscan classic.

June 1, 2011

Serves: 6
Prep: 15 min
Cook: 20 min
Total: 35 min

  • 1 1/2 cans (14—19 ounces) cannellini or other white beans, drained, 1/3 cup liquid reserved
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1 1/2 tablespoons chopped fresh basil
  • 3 tablespoons grated parmesan or romano cheese

1. Preheat the oven to 425°F.


2. Place the beans and reserved liquid in a large mixing bowl and partially mash the beans against the side of the bowl with a wooden spoon. Stir in the oil, salt, garlic powder, and pepper. Mix in the basil. Place in a shallow 2 to 3 cup baking dish, and sprinkle with the cheese. Bake until bubbling, 15 to 20 minutes. Serve hot or warm.

Recipe Tips
Make this dish whenever you have a minute and store it covered in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for about 20 minutes.

Nutritional Facts per serving
Calories     100.4 cal
Fat     3.3 g
Saturated fat     0.7 g
Cholesterol     2.2 mg
Sodium     418.6 mg
Carbohydrates     12.7 g
Total sugars     0.1 g
Dietary fiber     3.5 g
Protein     4.5 g

Courtesy of the Rodale Healthy Recipe Finder.

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