

This comforting and satisfying stew finishes in the oven. White beans, onion and red bell pepper combine with fresh herbs all topped with an crunchy, cheesy topping.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 red onion, chopped
- 1 red bell peppers, chopped
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh oregano
- 1/4 cup chopped fresh basil
1 (28 ounce) can Tuttorosso® No Salt Added Crushed Tomatoes with basil 28 oz
- 1 teaspoon red chile pepper
- 1 tablespoon paprika
- Salt and black pepper to taste
- 2 (15 ounce) cans canned white beans, white butter beans or cannellini beans, rinsed and drained
- Herbed Bread Crumbs
- 2 cups bread crumbs
- 2 tablespoons extra virgin olive oil
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- Sea salt and ground black pepper to taste
Instructions
Step one
Preheat oven to 375° F.
Step two
In a large skillet heat oil over medium heat and add onion, bell pepper and garlic.
Step three
Cook until onions are translucent.
Step four
Add the fresh herbs, crushed tomatoes, red chile pepper, paprika, salt, black pepper and white beans.
Step five
Cook together for 20 minutes and transfer to a 9 X 13 inch baking dish.
Step six
Heat a skillet with oil over low heat
Step seven
Toss in bread crumbs and coat with the hot oil.Turn down the heat and toast the breadcrumbs.
Step eight
Toss the bread crumbs with cheese, parsley, thyme, sea salt and black pepper. Place crumbs on top of bean mixture and bake for 25 minutes.