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.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Crumbs:
Beans:

Directions

Instructions Checklist
  • 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.

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  • 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.

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

754 calories; protein 25.2g 51% DV; carbohydrates 76.1g 25% DV; fat 39.7g 61% DV; cholesterol 8.8mg 3% DV; sodium 464.8mg 19% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/06/2017
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. Read More
(1)

Most helpful critical review

Rating: 1 stars
07/15/2019
This is the first Chef John recipe that I made that I did NOT like. Will never make again. Read More
10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/06/2017
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. Read More
(1)
Rating: 5 stars
02/17/2017
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 add the sand. Deep fried is just too much for me; I like it lighter. If you are what you eat--my husband is a nut and I am crustacean. Or maybe he's a bean and I'm a shell fish? (I did omit the vinegar in both.) Read More
Rating: 1 stars
07/14/2019
This is the first Chef John recipe that I made that I did NOT like. Will never make again. Read More
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Rating: 4 stars
10/26/2019
Great side dish with a couple of changes. Used one clove of garlic and lightly saute in the oil. Added 1 can of chick peas to that and lightly browned the chick peas. I also added about 1 tsp of paprika to the crumbs just before I removed them from the pan. I added the beans to the chick peas and continued with the rest of the recipe. Read More
Rating: 4 stars
11/29/2018
I had some leftover beans and was looking for a way to use them. They came out ok I only wish they would have had a little more flavor. I didn't have garlic olive oil so used ramp oil. Maybe it didn't add as much flavor as the garlic would have but I found this to be a nice alternative side dish. Will make again and add a little something to it. I did use the cayenne could have used more. Read More
Rating: 5 stars
10/23/2017
Great! Will make again. Read More
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