Jammy Sun Dried Tomato White Beans with Breadcrumbs
Ingredients
Crispy Caper Breadcrumbs
-
1
tablespoon
olive oil
-
1
tablespoon
vegan butter
-
1
tablespoon
capers, drained and finely chopped
-
2
teaspoons
thyme leaves, finely chopped
-
1
cup
fresh breadcrumbs
-
to taste
sea salt and ground black pepper
Jammy Sun Dried Tomato White Beans
-
⅔
cup
sun dried tomatoes
-
3
cups
vegetable stock
-
2
tablespoons
olive oil
-
3
small
shallots, diced (about 1 cup diced shallot)
-
1
clove
garlic, minced
-
2
teaspoons
thyme leaves, finely minced
-
to taste
sea salt and ground black pepper
-
¼
cup
tomato paste
-
½
cup
red wine
-
3½
cups
cooked white beans, drained and rinsed
Instructions
- Prepare the crispy caper breadcrumbs by heating olive oil and vegan butter in a skillet, then adding capers and thyme until fragrant. Stir in breadcrumbs and cook until browned.
- Blend sun dried tomatoes and vegetable stock until smooth and set aside.
- In a pot, heat olive oil and sauté shallots until translucent. Add garlic and thyme, then season with salt and pepper.
- Stir in tomato paste and cook briefly before adding red wine. Reduce the wine by half.
- Add the blended sun dried tomato mixture and cooked white beans to the pot. Season and simmer until thickened.
- Serve the dish hot, topped with crispy caper breadcrumbs and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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