Savory Beans & Tomatoes Recipe
Ingredients
| Butter margarine | 1/2 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Button mushrooms | 1/2 pound, sliced | |
| Garlic | 3 Clove (5gm), pressed | |
| 1 1/2 teaspoons each dry basil and dry oregano leaves | ||
| Cooked beans | 2 1/2 Pound, cut into pieces | |
| 4 tomatoes, cored and cut into thin wedges | ||
| Salt | To Taste | |
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
Melt 1/4 cup of the butter in a 10- to 12-inch frying pan over medium heat.
Add onion, mushrooms, and 2/3 of the garlic.
Cook, stirring, until onion is lightly browned.
Stir in 1 teaspoon each of the basil and oregano.
Combine mushroom mixture, beans, and tomatoes; season to taste with salt and pour into a shallow 3-quart baking dish.
Melt remaining 6 tablespoons butter and mix with remaining garlic, bread crumbs, cheese, and remaining 1/2 teaspoon each basil and oregano.
Sprinkle crumb mixture over beans.
Cover; bake in a 400° oven for 20 minutes.
Uncover; bake until hot throughout, about 5 more minutes.
Add onion, mushrooms, and 2/3 of the garlic.
Cook, stirring, until onion is lightly browned.
Stir in 1 teaspoon each of the basil and oregano.
Combine mushroom mixture, beans, and tomatoes; season to taste with salt and pour into a shallow 3-quart baking dish.
Melt remaining 6 tablespoons butter and mix with remaining garlic, bread crumbs, cheese, and remaining 1/2 teaspoon each basil and oregano.
Sprinkle crumb mixture over beans.
Cover; bake in a 400° oven for 20 minutes.
Uncover; bake until hot throughout, about 5 more minutes.
Chef
