Neapolitan Beans With Parmesan Recipe

Summary

Preparation Time10 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Dried cannellini beans1 Pound, boiled but not drained
 Bacon drippings2 Tablespoon
 Sage1⁄4 Teaspoon
 Tomato paste1⁄2 Cup (8 tbs)
 Italian plum tomatoes/4 canned tomatoes, drained and coarsely chopped4 , peeled, seeded, and coarsely chopped
 Salt2 1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Parmesan cheese1⁄2 Cup (8 tbs), grated
 Parsley1 Tablespoon, minced
 Parmesan cheese1 Cup (16 tbs), grated

Nutrition Facts

Serving size: Complete recipe

Calories 1504 Calories from Fat 614

% Daily Value*

Total Fat 69 g106.4%

Saturated Fat 38.3 g191.4%

Trans Fat 0 g

Cholesterol 132.3 mg

Sodium 9784.1 mg407.7%

Total Carbohydrates 121 g40.3%

Dietary Fiber 34.1 g136.6%

Sugars 26.2 g

Protein 92 g183.5%

Vitamin A 128.8% Vitamin C 130.8%

Calcium 248.8% Iron 55.7%

*Based on a 2000 Calorie diet

Directions

MAKING
(1) In a kettle or skillet, add beans and stir in all the other ingredients except the parsley and cheese for top.
(2) Cover pan and place on a medium low flame and allow bean mixture to simmer for 1 hour, stirring occasionally.

SERVING
(3) Just before serving add parsley and stir.
(4) Serve hot with a sprinkle of Parmesan.
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