Cannellini Bean Bake

Makes:: 4 servings
Time to Prepare:: 1:10
Time to Cook:: 0:55

Ingredients

1 cup

Cannellini Beans
1 cup

Dehydrated Tomato Vegetable Soup
1 med

Onions
2 tsp

Garlic
1/2 cup

Red Peppers, Sweet
1 tsp

Ground Sage
1 tsp

Rosemary
3 tsp

Lemon Peel
6 piece

Tomatoes, sun-dried
1 pinch

Table Salt
1 pinch

Black Pepper
1 cup

Bread Crumbs
1/4 cup

Parsley

Directions

1. Wash and sort beans, discarding any stones. Cover beans with 2 inches water in large saucepan and heat to boiling. Boil, uncovered, 2 minutes. Remove from heat and let stand for 1 hour, covered. Drain beans.

2. Combine beans, vegetable broth, onion, 1 teaspoon garlic, bell pepper, and herbs in 1 1/2 -quart casserole. Cover and bake for 30 minutes or until beans are tender. Stir in lemon rind and sun-dried tomatoes. Season with salt and pepper.

3. Mix together breadcrumbs, parsley, and remaining 1 teaspoon garlic. Sprinkle over top of bean mixture and press lightly onto beans to moisten breadcrumbs.

4. Bake, uncovered, for about 20 minutes longer or until the liquid has evaporated.