White Beans with Garlic Crumb Crust

READY IN: 1hr 45mins
Top Review by Garlic Chick

This was very, very good. I made it a while back as listed. I loved the crunchy top and great flavor. The balsamic vinegar added a nice twist to this dish. I did use the thyme and bay leaf as well. My only suggestion for next time I make this is that I will peel the red pepper for sure and maybe even the tomatoes. Thanks for posting, #2, great combination.

Ingredients Nutrition

  • 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
  • 12 red bell pepper, roughly cut
  • 1 can white kidney beans (I used 2 cups cooked romano beans in their place…)
  • CRUST

  • 34 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, that’d be good, too.
  2. the recipe called for one bay leaf and some thyme, but I don’t have any around.
  3. heat oil in a sauce pan, add onions and garlic.
  4. add balsamic (and if you’ve 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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