Italian Baked Beans and Kale

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

4 cups cannellini beans or white beans (cooked, or 2 x 14-ounce cans, drained)

1 tablespoon olive oil

1/4 teaspoon salt and pepper

pinch chili flakes- optional

2 cups marinara sauce

2 tablespoons water

optional: big handful lacinato kale, torn, thick stems removed (or sub baby spinach)

1/4 cup parmesan or pecorino cheese

optional 4-5 slices fresh mozzarella (or sub grated, or burrata cheese)

Directions

Preheat oven to 375F

In a 9-inch ovenproof or skillet or medium-sized baking dish, add the white beans and stir them with the olive oil, salt, pepper and chili flakes. Add the marinara sauce and water and mix again. Stir in the kale if adding. Shake the pan to level it and sprinkle with the pecorino or parmesan and nestle in the optional mozzarella.

Bake uncovered in a 375 F oven until bubbling and golden, 25-35 minutes. Feel free to broil for a couple of minutes to get the top extra golden.

Garnish with fresh basil and serve with crusty bread and a leafy green salad.

Nutrition

• Serving Size: 1 ¼ cup (made w/ both Pe
• Calories: 353
• Total Fat: 10.1 g
• Saturated Fat: 0.5 g
• Trans Fat: 0 g
• Cholesterol: 5.1 mg
• Sodium: 679.3 mg
• Total Carbohydrate: 43.6 g
• Dietary Fiber: 12.8 g
• Total Sugars: 6.6 g
• Protein: 23.2 g