Sweet Bean Ricotta Bake


Red beans and ricotta cheese layer beautifully with molasses and brown sugar to bridge the gap between savory and sweet. This snack is ideal as an after workout bite or can be combined with fruit for a light lunch or dinner. This recipe comes to us from Alice J. Di Gioia author of 30 Days of Easy Entrees for the Single Vegetarian.

Serves 1

  • 1 piece whole grain bread, toasted
  • ½ cup red kidney beans, drained
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 1/8 teaspoon Chinese 5 Spice*
  • 1 teaspoon garlic, minced
  • ¼ cup part skin ricotta cheese

*Chinese 5 Spice can be found in most grocery stores in the spice section, or you can make your own by combining equal parts of ground anise, black peppercorns, ground cinnamon, ground cloves and fennel seeds in a coffee grinder, blender or mortar and pestle.

Tear the toasted bread into bite sized pieces and place pieces into a 2 ½ cup microwave proof mug.

Add the kidney beans, brown sugar, molasses, 5 spice and garlic to a blender. Blend until mixed well, but still a bit chunky.

Fluff the ricotta and add on top of the bread pieces. Don’t mix.

Pour the bean mixture on top of the ricotta. Don’t mix.

Cover bowl loosely and microwave on high for 1 minute. Serve immediately.

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Nutrition Information

Sweet Bean Ricotta Bake

Servings per Recipe: 1

Amount per Serving

Calories:  421

Calories from Fat:  62

Total Fat:  6.8g

Saturated Fat:  3.6g

Cholesterol:  19mg

Sodium:  241mg

Potassium:  785mg

Carbohydrates:  72.6g

Dietary Fiber:  9.6g

Protein:  18.9g

Sugars:  28.9g

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