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Meatless White Bean Bake
Ingredients:
1 1/2 c. navy beans or small white beans
1 c. canned tomatoes, drained
1 c. chicken broth
1/2 onion, finely chopped
2 cloves garlic, minced
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 c. dry white wine (optuinal)
1 1/2 c. navy beans or small white beans
1 c. canned tomatoes, drained
1 c. chicken broth
1/2 onion, finely chopped
2 cloves garlic, minced
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 c. dry white wine (optuinal)
Directions:
Wash the beans and soak overnight, or use the following shortcut. In a large pot, combine the beans with enough hot water to cover them plus 4". Bring to a boil and boil for two minutes. Remove the pan from the heat. Let the beans soak for 1 hour and then drain. In the same large pot, combine the beans with enough cold water to cover them plus 4". Bring water to a boil, and simmer the beans for 40 to 60 minutes or until they are tender. Preheat the oven to 300 degrees. Combine the rest of the ingredients with the beans and stir. Bake, covered, in a casserole dish until the liquid is nearly absorbed, approximately 2 hours.
Makes 6 Servings
Wash the beans and soak overnight, or use the following shortcut. In a large pot, combine the beans with enough hot water to cover them plus 4". Bring to a boil and boil for two minutes. Remove the pan from the heat. Let the beans soak for 1 hour and then drain. In the same large pot, combine the beans with enough cold water to cover them plus 4". Bring water to a boil, and simmer the beans for 40 to 60 minutes or until they are tender. Preheat the oven to 300 degrees. Combine the rest of the ingredients with the beans and stir. Bake, covered, in a casserole dish until the liquid is nearly absorbed, approximately 2 hours.
Makes 6 Servings
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