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Tuscan Bean Bake Recipe

Tuscan Bean Bake Recipe

4 servings



1 cup dried cannellini or Great Northern beans

1 cup reduced sodium vegetable broth

1/2 cup each: chopped onion, red bell pepper

2 teaspoons minced garlic

1 teaspoon each: dried sage and rosemary leaves

2-3 teaspoons grated lemon zest

6 sun-dried tomatoes, softened, sliced

Salt and pepper, to taste

1 cup fresh whole wheat bread crumbs

1/4 cup minced parsley


Cover beans with 2 inches water in large saucepan, heat to boiling and boil, uncovered, 2 minutes. Remove from heat and let stand, covered, 1 hour, drain.


Combine beans and remaining ingredients, except bread crumbs and parsley, in 1 1/2 quart casserole. Bake, covered, at 350 degrees, until beans are tender, about 1 hour, season to taste with salt and pepper. Sprinkle combined bread crumbs and parsley over top, pressing lightly onto beans to moisten. Bake, uncovered, until thickened, about 20 minutes.

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