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Side Dish
2 servings
30 minutes
2 hours
Melissa’s Chefs
1 1/2 cups white beans such as Great Northern or Navy, cleaned and rinsed
4 tablespoons roasted garlic
1 whole Hungarian Wax Peppers, seeded, deveined and diced small
3/4 cup chicken broth
1/2 cup bread crumbs
3 tablespoons unsalted butter, softened
Place beans in a 4-quart kettle and combine with enough cold water to cover beans by 2 inches.
Gently simmer beans, adding more water as necessary to keep beans covered, until tender, about 1 1/2 hours. Drain beans in a colander.
In a small bowl, mash garlic with a fork and gently stir into beans.
Preheat oven to 400°F.
In a 2-quart non-reactive baking dish gently stir together bean mixture, Hungarian pepper, broth, and salt and pepper to taste.
In a bowl, with your fingertips, blend together bread crumbs and butter.
Sprinkle crumb mixture evenly over bean mixture and bake in middle of oven until golden and bubbly, about 20 minutes.
No time to soak beans? Use 2 packages of Melissa's Steamed Six Bean Medley. Just open packages, rinse, drain, and continue to Step 3 , adding garlic.
Make it vegetarian by substituting Chicken Broth with Vegetable Broth.
