Name: Tomato and White Bean Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 10 ounces (285g) rustic bread, cubed; 1 ½ tablespoons extra virgin olive oil; Kosher salt; 2 pounds (900g) cherry tomatoes, halved; 5 medium shallots, sliced; 4 garlic cloves, chopped; 1 tablespoon fresh thyme leaves; 2 (15-ounce/425g) cans cannellini beans, drained and rinsed; Freshly cracked black pepper; ½ cup (70g) raw cashews; 2 tablespoons nutritional yeast; ½ teaspoon kosher salt; ¾ cup (9g) Italian flat-leaf parsley leaves; ½ cup (7-8g) fresh basil leaves; 2 large garlic cloves, whole and peeled; 2 tablespoons capers, drained; Flaky or coarse sea salt

why make this recipe

Tomato and White Bean Casserole is a delightful meal that brings together the fresh flavors of tomatoes, fragrant herbs, and protein-packed beans. This dish is warm, comforting, and filled with healthy ingredients, making it a fantastic option for both weeknight dinners and special gatherings. Plus, it’s easy to prepare and can be made ahead of time, which is a bonus for busy cooks!

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how to make Tomato and White Bean Casserole

Ingredients:

10 ounces (285g) of soft but sturdy rustic bread
Extra virgin olive oil
Kosher salt
2 pounds (900g) cherry tomatoes or grape tomatoes, sliced in half
5 medium shallots, peeled and sliced into rings
4 garlic cloves, chopped
1 tablespoon fresh thyme leaves
2 (15-ounce/425g) cans of cannellini beans, drained and rinsed
Freshly cracked black pepper
½ cup (70g) raw cashews
2 tablespoons nutritional yeast
½ teaspoon kosher salt
¾ cup (9g) Italian flat-leaf parsley leaves
½ cup (7-8g) fresh basil leaves
2 large garlic cloves, left whole and peeled
2 tablespoons capers, drained
Flaky or coarse sea salt

Directions:

Preheat the oven to 350°F (176°C).
Chop the bread into ¾-inch (2 cm) cubes and put them on a baking sheet. Drizzle with 1 ½ tablespoons of olive oil and sprinkle with salt. Toss the bread to coat, then bake for about 10 minutes, or until lightly golden.
In a large bowl, mix together the tomatoes and shallots. Add the chopped garlic, thyme, beans, 2 tablespoons of olive oil, salt, and pepper, and toss well.
Add the baked bread cubes to the bowl and gently toss to combine. Transfer the mixture to a 3-quart baking dish.
Bake for 35-40 minutes at 350°F (176°C), until the top is golden and crunchy.
For the Cashew Parmesan, blend the cashews, nutritional yeast, salt, and olive oil in a food processor until it becomes crumbly.
To make the Caper Gremolata, chop the parsley and basil, grate the whole garlic cloves over the mixture, add the capers, and mix well.
Once the casserole is done, remove it from the oven and sprinkle the Cashew Parmesan on top. Broil for a few minutes until browned.
Let it cool slightly, then sprinkle with the Caper Gremolata, drizzle with a bit more olive oil, and finish with flaky sea salt before serving.

how to serve Tomato and White Bean Casserole

This casserole is delicious served warm straight from the oven. You can enjoy it on its own or as a side dish with grilled meats or a fresh salad. It also makes a great centerpiece for a casual gathering with friends.

how to store Tomato and White Bean Casserole

If you have leftovers, let the casserole cool completely, then cover it with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze it for longer storage, though the texture may change slightly once thawed.

tips to make Tomato and White Bean Casserole

Use day-old bread for the best texture.
Customize the herbs according to your preference; rosemary or oregano can also work well.
If you prefer a bit more spice, add some red pepper flakes to the tomato mixture.

variation (if any)

You can swap out the cannellini beans for other types of beans, such as white kidney beans or even chickpeas. Additionally, feel free to add vegetables like spinach or zucchini to increase the nutritional value and flavor.

FAQs

1. Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes if fresh ones are not available. Just make sure to drain them well to avoid excess liquid.

2. Is this casserole vegan?
Yes, Tomato and White Bean Casserole is vegan, especially with the use of cashew cheese instead of dairy products.

3. Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole and refrigerate it before baking. Just bake it when you’re ready to serve.