White Bean & Tomato Casserole



This recipe is made up of staple items easily accessible, especially during this quarantine. Feel free to substitute for other kinds of beans or substitute other ingredients, the most important things is that you keep the ratio of beans to tomato sauce, beyond that play with what you have.



White Bean & Tomato Casserole


Ingredients:

1 pound dried white beans, great northern beans, giant lima beans or cannellini beans (This is the equivalent of 4 cans of beans)

1 cup kale

1 cup feta cheese - skip to make this recipe vegan, or use a vegan cheese


Breadcrumbs -

2 cups bread, torn into pieces - older bread works better

2 tbsp olive oil

½ tsp salt

3 sprigs parsley, whole (with stems)


Tomato Sauce -

2 tbsp extra-virgin olive oil

4 cloves garlic, chopped

1 onion, chopped

1 tsp salt

2 tbsp tomato paste

1 tbsp cumin

2 tsp coriander

2 big pinches of red pepper flakes

1 14-ounce can crushed tomatoes

1 tbsp fresh oregano leaves, or 1 tsp dried oregano


Chimichurri -

1 clove garlic, minced

1/2 cup fresh cilantro, finely chopper

1/2 cup extra-virgin olive oil

1 tbsp red wine vinegar - white vinegar works well too

1/8 tsp salt


Instructions:

Cook the beans - If using dried beans, soak beans overnight, then drain and rinse. In a large stockpot cover beans with water, bring to a boil, then simmer until the beans just soften. Salt the beans at this point with about 1 tbsp of salt, set the stockpot aside.


Make the tomato sauce - In a stockpot cook the garlic, onions and salt, until the onions become translucent. Add the tomato paste, cumin, coriander, and red pepper flakes. Move this mixture until the tomato paste darkens. Add the crushed tomatoes and the oregano, bring to a simmer and let cook for about 20 minutes, taking care the tomato sauce isn’t sticking to the bottom of the pot.


Make the breadcrumbs - Preheat oven to 300F. Spread the torn bread in a sheet pan, drizzle with olive oil and toss the salt and whole parsley sprigs. Toast the bread until it becomes golden brown. Let cool. Then chop by hand or use a food processor, until everything is in small pieces but not a powder, you want some crunch here


Make the chimichurri - Combine all the ingredients in a bowl.


Make the casserole - Preheat the oven to 425F. Combine the cooked beans and the tomato sauce and the cup of kale. Place in an oven-proof deep baking dish or a deep cast iron pan and top with 1 cup of feta cheese. Bake for about 40 minutes, until the top of the casserole starts to lightly brown. Serve with breadcrumbs and chimichurri.



Note: If freezing, hold on the breadcrumbs and chimichurri, only use these when ready to serve. Makes approx. 6 servings.


If you make this recipe, I would love to see it - tag #themightyspoon on Instagram



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