Fagioli al Forno Italiano

Ingredients

  • 1/3 cup VS Fig Dark Balsamic Vinegar
  • 2 onions, chopped
  • 6 ounces thinly sliced Prosciutto or Pancetta, chopped
  • 4 garlic cloves, minced
  • 1 cup dark beer
  • 1 cup tomato sauce
  • 1/3 cup dark brown sugar
  • 2 Tbsp mild molasses
  • 2 Tbsp Dijon mustard
  • 3/4 tsp Pink Himalayan Sea Salt
  • 1/2 tsp freshly ground black pepper
  • 4 (15 oz) cans cannellini beans, drained & rinsed

Instructions

  • Preheat oven to 400°F.
  • Cook prosciutto in a skillet until crispy, about 8-10 minutes. Add onions and sauté until they are translucent, about 5 minutes. Add garlic and continue cooking for about 1 more minute.
  • Mix in beer, tomato sauce, brown sugar, Fig Dark Balsamic Vinegar, molasses, mustard, salt, and pepper. Gently stir in the beans. Bring mixture to a simmer.
  • Transfer to an oven-safe dish and bake, uncovered, until bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.
  • Serve.

 

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