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Chef John's Sandy Beans

Chef John

"One quest that never ends for a cook is the search for ways to make common side dishes seem a little more special. Here we're coating the beans with a crispy, cheesy, pleasantly-gritty bread crumb mixture. This was inspired by a similar trick I like to use for finishing pastas, and if there's one thing I know about people, it's they like crispy and crunchy toppings."
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Ingredients

20 m servings 754 cals
Original recipe yields 2 servings

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Directions

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  • Prep

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  1. Heat garlic olive oil, bread crumbs, and 2 tablespoons Parmesan cheese in a nonstick skillet over medium heat. Cook and stir until mixture resembles wet sand and is fragrant, 2 to 5 minutes. Stir in remaining Parmesan cheese; cook and stir until golden brown and crunchy, about 1 minute more. Transfer bread crumbs to a plate.
  2. Return skillet to heat; cook and stir white beans, olive oil, vinegar, cayenne pepper, and salt in hot skillet until beans are heated through, about 5 minutes. Stir parsley and breadcrumbs to taste into beans; toss to coat.

Footnotes

  • Cook's Notes:
  • To make your own garlic-infused olive oil, heat 1/4 cup of olive oil in a skillet over low heat. Add a sliced garlic clove. When the garlic starts to bubble slightly, turn off the heat and let the oil cool to room temp. Do not brown the garlic. Strain.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of bread crumbs ingredients. The actual amount of bread crumbs consumed will vary.

Nutrition Facts


Per Serving: 754 calories; 39.7 g fat; 76.1 g carbohydrates; 25.2 g protein; 9 mg cholesterol; 659 mg sodium. Full nutrition

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Reviews

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Great taste but the amount of topping is excessive for one can (15.5 oz) of beans. The recipe makes enough for perhaps 10 cans of beans.

Great! Will make again.

My husband, a vegetarian loves this. I did, however, do a variation for myself...instead of beans, I replaced the beans with pan fried oysters (no add it, just a little pat of butter), and then...