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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe comes from the June 2007 issue of Cuisine at Home. When I saw the recipe I started drooling! I haven't tried it yet, but plan to very soon. Thought you might like to try them too. Ingredients:
2 cups fresh breadcrumbs |
3 tablespoons olive oil |
2 tablespoons chopped fresh parsley |
2 teaspoons lemon zest, minced |
salt |
1/2 cup onion, diced |
1 tablespoon garlic, minced |
2 cups tomatoes, chopped |
1/2 teaspoon dried thyme leaves |
2 (15 ounce) cans cannellini beans, drained and rinsed |
3/4 cup chicken broth |
2 tablespoons honey |
1 tablespoon fresh lemon juice |
salt & pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Combine the bread crumbs, 3 Tbls oil, parsley, zest and salt in a bowl; set aside.
3. Saute the onion in 2 Tbls oil in a large ovenproof saute pan or cast iron skillet over medium heat. Cook until soft, 2-3 minutes; add the garlic and saute another minute.
4. Stir in the tomatoes and thyme, simmer 2 minutes, then add the beans, broth, honey, lemon juice, salt and pepper. Bring to a simmer, sprinkle crumbs over the beans and transfer pan to the oven.
5. Bake for 20 minutes, or until the beans are bubbly and the crumbs are crisp.
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