Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Beans Parmesan
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 515
- Total Fat
- 27 g
- Saturated Fat
- 8 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 10 g
- Sugar
- 5 g
- Protein
- 25 g
- Cholesterol
- 32 mg
- Sodium
- 974 mg
This vegetarian spin on the Italian American favorite chicken Parmesan starts with creamy cannellini beans simmered in a homemade tomato sauce. The hearty beans are topped with a generous sprinkle of mozzarella and Parmesan breadcrumbs, giving you the flavor and gooey-crispy texture that chicken Parm is famous for. The recipe comes together entirely in one skillet, making for easy prep and cleanup.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 515
- Total Fat
- 27 g
- Saturated Fat
- 8 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 10 g
- Sugar
- 5 g
- Protein
- 25 g
- Cholesterol
- 32 mg
- Sodium
- 974 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- Heat 1/4 cup of the oil in a large ovenproof skillet over medium heat. Add the onion, garlic, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the oregano and red pepper flakes and cook until fragrant, about 1 minute. Add the tomatoes and all their juices and stir to combine. Bring to a gently simmer and cook, stirring occasionally, until the tomatoes soften and the sauce has thickened slightly, 6 to 8 minutes.
- Meanwhile, stir the breadcrumbs, 1/3 cup Parmesan, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and several grinds of black pepper together in a medium bowl until well combined. Set aside.
- Stir the beans and remaining 1/4 cup Parmesan into the tomato sauce until evenly combined. Cook until the beans are warmed through and softened slightly, about 2 minutes. Taste and adjust the seasoning with salt and pepper. Top evenly with the mozzarella, sprinkling it all the way to edges of the skillet. Sprinkle evenly with the Parmesan breadcrumbs.
- Transfer the skillet to the oven and bake until the cheese melts and the breadcrumbs are golden brown, about 15 minutes. Let cool for 5 minutes, then garnish with fresh basil and serve.
