White Beans with Garlic Crumb Crust |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 dash olive oil |
1 small onion, roughly chopped |
2 cloves garlic, shredded |
1 tablespoon balsamic vinegar |
2 large tomatoes, chopped (you could easily substitute canned here, and i’m sure it’d work out fine, too) |
1 zucchini, cut up |
1/2 red bell pepper, roughly cut |
1 can white kidney beans (i used 2 cups cooked romano beans in their place) |
3/4 cup breadcrumbs (put one piece of bread in a food processor or blender) |
2 cloves garlic, shredded |
1 tablespoon olive oil |
Directions:
1. I just flavoured this with a bit of salt, but if you had fresh basil, thatd be good, too.
2. the recipe called for one bay leaf and some thyme, but I dont have any around.
3. heat oil in a sauce pan, add onions and garlic.
4. add balsamic (and if youve got some leftover red wine, toss that in there, too), zucchini and pepper, cook until softened.
5. add tomatoes, lower heat and simmer 20 min.
6. heat oven to 350 F, and grease a baking dish.
7. combine the beans with the tomato mixture and pour into the pan.
8. mix together crust ingredients and sprinkle overtop.
9. bake 30 min.
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