Baked Beans Primavera

This is a rich vegetarian dish, though honestly, I sometimes add a dash of bacon as a spice to kick it up! Hearty and warm for winter and largely plant based no matter what.

1 zucchini, cubed

1/2 onion, finely diced

2 thick slices bacon, finely diced (optional; leave out for vegetarian)

2 cloves garlic, minced

1 Tbsp fresh rosemary, minced

1 Tbsp fresh thyme, minced

2Tbsp tomato paste

1 can diced tomatoes, drained - liquid reserved

2 cans beans, rinsed and drained (I used pinto and cannellini)

1 cup grated cheese (I used Monterrey Jack)

fresh parsley for garnish

Preheat oven to 375F. In an oven-going (ideally cast iron) skillet, sauté the onion and zucchini (with the bacon if using) with a dash olive oil until the veggies are browned.

Add the garlic, rosemary and thyme and cook another 2-3 minutes. Set veggies aside.

Add a dash of olive oil to the skillet and cook the tomato paste for about 5 minutes, until darkened. This will enhance its flavor greatly.

Add the drained tomatoes and cook another 5 minutes.

Return the veggies to the tomato mix and add the reserved tomato liquid.

Stir in the beans and cover with the cheese.

Heat on the stovetop until the liquid begins to bubble up.

Place skillet in oven and bake for about 30-45 minutes until nicely browned.

Serve with favorite pasta or rice and garnish with fresh parsley if desired. Serves 4-6.

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