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Comfy dinner

January 16, 2012

Something about dinner the other night was just spot-on perfect for a winter’s night.  I can’t explain why this simple recipe was so incredible, but Kyle and I both had to cut ourselves off from eating the entire thing in one sitting.  It’s a white bean and tomato casserole topped with bread crumbs.  It was hearty, piping hot, flavorful and crispy on top.

It reminded me of the taste of Smitten Kitchen’s scalloped tomatos with croutons, which is divine with vine-ripened tomatoes, but this one was also a snap to make and the bread crumbs were only on top, so they were all extra- crunchy.  I have skipped past this recipe so many times when menu planning, thinking it sounded boring.  I’m glad I finally gave it a shot, although I can’t remember why I did – recipe burnout?  We’ll be happy to put this into our regular rotation.

What’s your favorite winter comfort food?

White Bean and Tomato Casserole with Bread Crumb Topping

2 cups stale (or toasted) french bread

2 T olive oil

2 med. onions, finely chopped

3 cloves garlic, minced

2 15 oz cans great norther (or other white) beans, rinsed and drained

2 14.5 oz cans diced tomatoes

1/2 t dried thyme

1.  Grind bread crumbs in food processor until coarsley ground.  Mix in small bowl with 1 T olive oil, 2 pinches salt, and black pepper.

2.  Heat 2 T olive oil in large cast iron skillet.  Cook onions for about 8 minutes until golden, add garlic for 1 minute.  Add beans, tomatoes with their liquid, thyme, 1t salt, and 1/8t black pepper.  Boil for about 5 minutes until much of the liquid boils off.

3.  Top with bread crumbs and place under broiler for several minutes until the crumbs are starting to darken.  Don’t let them burn.  Serve hot.

adapted from Jack Bishop’s A Year in a Vegetarian Kitchen

One Comment leave one →
  1. January 16, 2012 9:45 am

    Sounds indeed yummy! My favorite winter dish is still a hearty soup!

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