Use it up week – Day 2
Adapted from Vegetarian Dishes for Use it up week.
Cannellini Beans baked with Herbed Crust
1 sweet onion, chopped
3 cloves of garlic, diced
Herbes de Provence
Shot of dry sherry
1 can Italian stewed tomatoes, chopped
2 cans of cannellini bean
3 handfuls of panko
Italian parsley, minced
1 handful of Parmesan-Reggiano cheese
Salt & pepper to taste
Set oven to 350.
Sautée the onion in olive oil with a pinch of salt and sugar until soft, add in garlic & herbs and sautée for 5-10 min. Toss in the sherry and cook until all of the liquid has evaporated. Add in tomatoes and cook for another 5 min or so. Add in the beans and simmer for 5 min or so. Dump in an oven proof baking dish.
In a separate bowl, mix panko, parsley, Parmesan, salt and pepper. Sprinkle over the bean mixture, toss in oven for 40 minutes. Serve with a big salad and enjoy.
Served with a salad of green leaf, spinach, grapefruit, cucumbers & toasted almonds in a lemon vinaigrette