White Beans with Garlic Crumb Crust

Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

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.
Most Helpful

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.

Garlic Chick April 08, 2013

This was delicious, and smelled fantastic cooking up. I didn't have peppers on hand and so omitted, used the bay leaf and thyme as suggested. Definitely needs some salt as suggested. I was nervous about the balsamic vinegar, but it was great.

grover johnson August 07, 2004