These ‘Lasagna’ Beans are a one pot protein and fibre powerhouse! Made with simple ingredients, you can have this cozy, nutritious dish on the table in under 30 minutes.
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½ cup + 2 tbsp ricotta cheese
¼ cup fresh minced basil, divided
2 tbsp extra-virgin olive oil
1 shallot, diced (or 1/3 cup diced onion)
3 large garlic cloves, minced
2 tsp dried Italian seasoning
1 tsp kosher salt
¼ tsp chili flakes
28oz can whole San Marzano peeled tomatoes, crushed roughly
In a small bowl mix together ½ cup ricotta cheese, 2 tablespoons minced fresh basil and big pinches of kosher salt, Italian seasoning and ground pepper. Set aside.
Heat oil in a high-sided large skillet or frying pan over medium heat. When the pan is hot, add the shallot and a pinch of salt and pepper. Cook until the shallot is softened, about 3-5 minutes.
Add the minced garlic, dried Italian seasoning, kosher salt and chili flakes and cook until fragrant, about 1 minute.
Add the canned whole tomatoes and bone broth and use a wooden spoon to break the tomatoes up into smaller pieces, bring to a simmer over medium-high heat and then turn to medium heat and place the lid on. Let simmer for 5 minutes.
After 5 minutes, break up the tomatoes a bit more if desired and then add the drained and rinsed beans. Stir and then keep at a simmer on medium-low heat for 10 minutes with the lid on.
After 10 minutes, stir in 2 tablespoons minced fresh basil, lemon juice and 2 tbsp ricotta cheese and cook for one more minute.
Turn the heat to low and stir in the spinach or kale if using. Cook for about 1-2 minutes, stirring to make sure the spinach is wilted. Taste and adjust the seasoning with more salt and pepper if desired. Remove the pan from the heat.
Serve in bowls and top with dollops of ricotta and fresh basil or parsley leaves. Serve with some crusty bread for dipping if desired.
