Italian White Bean Casserole with Rustic Crouton Crust; Sautéed Spinach

By Ira,

The combination of the wine, chicken broth, garlic, and sage, together with the garlic parmesan croutons is very delicious.

Italian White Bean Casserole with Rustic Crouton Crust

Serves 8 – Adapted from Cover and Bake, Cook’s Illustrated

Topping:

  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese (1 oz)
  • 1/4 teaspoon black pepper
  • 1 loaf rustic Italian bread, cut into 1-inch chunks (about 12 ounces)

Beans:

  • 1/4 cup olive oil
  • 6 medium garlic cloves, sliced thin
  • 1/4 teaspoon red pepper flakes
  • 1 medium red onion, minced
  • 1 medium carrot, peeled and chopped fine
  • 1/2 teaspoon salt
  • 1/2 cup dry white wine
  • 4 15.5-ounce cans cannellini beans, drained and rinsed
  • 1 13-ounce jar roasted peppers, drained and chopped medium
  • 1/4 cup chopped fresh sage leaves
  • 1 cup chicken broth
  • 2 tablespoons minced fresh parsley leaves

In a large bowl, combine all the topping ingredients, adding the bread last.

Preheat the oven to 400F, with the rack in the middle position.

In a 12-inch skillet over medium heat, cook the oil, garlic, and red pepper flakes for about 4 minutes until the garlic turns pale gold. Add the onion, carrot, and salt, and cook, stirring occasionally, for about 10 minutes, until they are softened. Add the wine and cook for 30 seconds. Add the beans, roasted red peppers, sage, and broth and bring it to a simmer. Pour it into a 9 x 13 inch dish (or a similar size casserole dish). Put the bread cubes on top in an even layer. Bake in the oven for about 20 minutes, until the bread has browned. Sprinkle with the parsley just before serving.

Sautéed Spinach

Serves 4

  • 3 garlic cloves, sliced thin
  • 1 tablespoon olive oil
  • 1 6-ounce bag baby spinach
  • salt and pepper

You can use the same skillet as the beans to sautée the spinach. Add the oil and garlic over medium heat and cook for 2 minutes. Add the spinach, salt and pepper to taste, and stir until wilted (about 2 minutes).

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