Tuscan Baked Romano Beans

Photography, Tango

  • Total time 30 minutes
  • Portion size 4 servings



In ovenproof skillet, heat oil over medium heat. Add onion, garlic and fennel seeds; cook, stirring occasionally, about 5 minutes. Add beans, tomatoes, kale and oregano, stirring to coat well. Bring to boil; reduce heat and simmer until sauce has thickened slightly, about 5 minutes. Stir in half of the basil; season with salt and pepper. Sprinkle with Fontina. 

Preheat oven to broil. Transfer skillet to oven; broil until cheese is melted, 4 to 5 minutes. Sprinkle with remaining basil. Serve with toast, if desired.

Nutritional facts PER SERVING

  • Calories 410
  • Total fat 11 g
  • Saturated fat 5 g
  • Cholesterol 25 mg
  • Sodium 700 mg
  • Total carbohydrate 55 g
  • Fibre 19 g
  • Sugars 7 g
  • Protein 23 g
  • Iron 5.6 mg
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Vegetarian Recipes

Tuscan Baked Romano Beans