Chef John's Sandy Beans
"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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Ingredients20 m servings 754 cals
Original recipe yields 2 servings
- 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.
- 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.
- 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.
- The nutrition data for this recipe includes the full amount of bread crumbs ingredients. The actual amount of bread crumbs consumed will vary.
Per Serving: 754 calories; 39.7 g fat; 76.1 g carbohydrates; 25.2 g protein; 9 mg cholesterol; 465 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.