Ingredients with Measurements:
- 2 cans of white beans, drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes
- 1/2 cup of vegetable broth
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
Special Equipment Needed:
- 9x13 inch baking dish
- Mixing bowl
- Skillet
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the red and green bell peppers and cook for 5 minutes.
4. Add the diced tomatoes, vegetable broth, oregano, basil, salt, and black pepper. Stir to combine.
5. Add the white beans to the skillet and stir to combine.
6. Transfer the mixture to a 9x13 inch baking dish.
7. In a mixing bowl, combine the breadcrumbs and Parmesan cheese. Sprinkle the mixture over the top of the casserole.
8. Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 245
Fat: 7g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 700mg
Carbohydrates: 35g
Fiber: 9g
Sugar: 6g
Protein: 12g
Substitutions for ingredients:
- You can use any type of canned beans that you prefer, such as kidney beans or black beans.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- If you don't have Parmesan cheese, you can use any type of grated cheese that you prefer.
Variations:
- Add cooked ground beef or turkey to the casserole for a meatier version.
- Add chopped spinach or kale to the casserole for extra nutrition.
- Top the casserole with shredded cheese before baking for a cheesy version.
Tips and Tricks:
- Make sure to drain and rinse the canned beans before using them in the recipe.
- You can make this casserole ahead of time and refrigerate it until ready to bake.
- Serve the casserole with a side salad or crusty bread.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the casserole in individual bowls or on a platter for a family-style meal.
Garnishes:
Garnish the casserole with chopped fresh herbs, such as parsley or basil.
Pairings:
Serve the casserole with a side salad or crusty bread.
Suggested Side Dishes:
- Roasted vegetables
- Garlic bread
- Steamed rice
Troubleshooting Advice:
- If the casserole is too dry, add more vegetable broth or water to the skillet before transferring to the baking dish.
- If the casserole is too wet, bake it for an additional 5-10 minutes to evaporate some of the liquid.
Food Safety Advice:
- Make sure to cook the casserole to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
White bean casseroles have been a staple in Mediterranean cuisine for centuries. They are a hearty and nutritious dish that can be made with a variety of ingredients.
Flavor Profiles:
This white bean casserole is savory and slightly sweet, with a hint of spice from the oregano and basil.
Serving Suggestions:
Serve the casserole hot, straight out of the oven, with a side salad or crusty bread.
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