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Summer Heirloom Bean Casserole

First I will tell you that I meant to make Deb Perelman’s Pizza Beans. This Smitten Kitchen recipe has been one of the most talked-about and produced recipes I’ve ever known. Members of our Bean Club make it constantly and collectively they’ve made it a classic. Read more in this blog post about how this dish morphed into a lazy excuse to use up leftovers.
This was perfect with a green salad. Carb-shy friends who miss pizza will especially appreciate this meal.
  • 2 cups fully cooked Rancho Gordo Royal Corona, Ayocote Blanco, or Cassoulet beans, drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup roasted red peppers, chopped roughly
  • 4 sprigs of thyme, leaves stripped and stems discarded
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup mozzarella cheese (low moisture, not fresh), grated
  • 1/3 cup Parmesan cheese, grated

Serves 2 to 4

  1. Preheat the oven to 475F. Mix the beans, tomatoes, peppers, thyme, salt, pepper, and olive oil together and pour into an oven-safe casserole. Top with the two kinds of cheese.
  2. Bake for 20 minutes. The top should be browned and the beans bubbling.

Note: If you have a larger casserole dish, you may need additional cheese to cover the whole dish. I don't think many will complain about extra cheese. This recipe can also easily be doubled or even tripled if you have a very large dish (it makes great leftovers).


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