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More Italian Recipes


Baked Italian Beans
2-tbsp. oil
2-carrots chopped
2-celery stalks, chopped
1-onion chopped
2-garlic cloves minced
1-small green pepper, chopped
1-can tomatoes (undrained) 28 oz can
1-small can tomato paste
1-tsp oregano
1-tsp basil
Pinch hot pepper flakes
Pinch sugar
2-tbsp Parmesan
1-19 oz can chickpeas
Can white kidney beans
1 1/2-cup grated mozzarella
1/2-cup Parmesan
1/2-cup parsley

Heat oil, cook veggies until soft (7 mins)
Stir in tomatoes, paste, 1 tomato paste can water, spices, sugar & 2tb Parmesan cheese
Taste: add salt if needed
Bring to boil, reduce heat, and simmer uncovered 20 min until slightly thick.
Stir in 19 oz can of chickpeas, drained, and can of white kidney beans.
Cook 15 mins
Pour into 9x13 dish.
Sprinkle with 1-1/2 cup grated mozzarella, 1/2 cup Parmesan then 1/2 cup chopped parsley
Bake @ 375* for 20-30 min or until bubbly