Looking for a simple, satisfying, hearty casserole of bread, beans, tomato, and Kalamata Olives? Bean, Bread, and Tomato Casserole will tick all those boxes!
A few years ago I heard a chef on the radio talking about an Italian peasant dish that consisted of layers of bread, tomato, and onions that was then baked. Unfortunately, for the life of me, I cannot remember what the dish was called, but I remember making a plant-based version of it and loving it!
Memories of this dish came back recently. I was unable to find out any versions of it, plant-based or otherwise, so came up with my own version
This is a variation of our Bean, Bread, Tomato Salad!
Ingredients
- Bread
- Tomatoes
- Beans
- Italian Parsley
- Red Onion
- Kalamata Olives
- Walnuts
- Garlic
- Rosemary
- Basil
- Olive Oil
See recipe card for quantities.
The bread is really key to this recipe. I used a dark sourdough rye that was stunning, but any other hearty, crusty bread will work well!
The tomatoes provide a bright flavor and umami that seeps into the bread and shines together with the olives.
Beans provide heartiness, fiber, and protein! I used borlotti (cranberry) beans in this dish as they are popular in Italian cooking.
Red onion give a savory depth to the dish.
Kalamata olives provide a salty, smoky, fruity umami that pairs well with the tomato.
Walnuts offer a texture contrast to the other softer parts of the dish.
Use a good Extra Virgin Olive Oil in this dish as it adds a further fruitiness to the dish.
Instructions
Step 1: Place the bread cubes on a baking tray. Either heat in a 175 degree oven for an hour or so, or leave out overnight.
Step 2: The bread cubes have gotten smaller and harder.
Step 3: Chop the vegetables.
Yes, there are some cucumber there that aren't in the final dish, but were part of the final plating.
Step 4: The olive, nuts, rosemary, garlic, and parsley all chopped.
Step 5: Mix all ingredients in the casserole dish.
Step 6: Bake at 350 degrees Fahrenheit for 40 minutes. It was baked uncovered.
Let cool for 10 minutes.
Enjoy!
Substitutions
The casserole can be made nut free by leaving out the walnuts.
If you are oil-free, you can leave out the olive oil. You could then use some bean liquor (the water left after cooking beans) to moisten the casserole. Or just use extra juicy tomatoes.
I have not made this casserole with gluten free bread. If you do, please add a comment below and let me know how it went! I do believe it would work well.
Variations
Try Bean, Bread, and Tomato Casserole with a sauce like Chermoula Sauce or Zhug! A reduced balsamic would also make a nice topping. Tahini/Lemon/Garlic Sauce would also be good.
A good plant-based feta, parmesan, or gorgonzola would also be excellent. You can use store bought plant-based cheeses, I like Violife a lot. I usually make my own feta when I need it from the Gentle Chef's Mediterranean Herbed Feta, which takes only 5 minutes to make! I also like making the Gentle Chef's gorgonzola, this recipe is super easy and excellent.
Slivered almonds would be great instead of the walnuts!
Adding sun-dried tomatoes, particularly oil-packed ones would really kick the umami up several notches!
Add in chopped red bell peppers. Calabrian peppers would give some wonderful heat, as would Quick Pickled Hot Peppers.
This dish used Borlotti (cranberry), which I love for their creamy texture. But try other beans like
- Royal Corona
- Scarlet Runners
- Ayocote Morado
- Canellini Beans
- Red Kidney Beans
Equipment
- A baking sheet
- A knife
- A chopping board
- A 9"x13" casserole dish, I like glass for savory casserole dishes as they heat slowly and maintain their heat when removed from the oven
Storage
Place in an airtight container. It will last up to 4 days in the fridge.
Bean, Bread, and Tomato Casserole should freeze well. Stick in an airtight container for up to 2 months..
Related
Looking for other recipes like this? Try these:
- Bean, Bread, Tomato Salad
- Calabrian Pepper Tapenade
- Ceci Neri with Fava Bean Puree
- Eggplant Soup with Beans
Pairing
These are my favorite dishes to serve with Bean, Bread, and Tomato Casserole:
Recipe
Bean, Bread, and Tomato Casserole
Equipment
- 1 baking sheet for drying the bread out
- 1 knife for chopping everything
- 1 chopping block
- 1 casserole dish 9"x13", I prefer glass
Ingredients
- 4 cups bread cut into cubes, dried
- 3 cups Borlotti beans also known as borlotti
- 2 pounds tomatoes doesn't matter what kind
- 1 cup Italian parsley
- 1 medium red onion
- 1 cup Kalamata olives
- 1 cup walnuts
- 4 cloves garlic
- 1 tablespoon rosemary fresh
- ½ cup basil fresh
- ¼ cup olive oil extra virgin
Instructions
- The times for this recipe do not include drying the bread cubes.
- Place the bread cubes on a baking sheet. Either leave out overnight or bake at a low heat for an hour. I tend to leave them out overnight. The dried cubes will make about 3 cups once they are dried,
- Preheat the oven to 350 degrees Fahrenheit
- Chop all the ingredients. I tend to just cut the cherry tomatoes and olives in half. If you are using larger tomatoes, cut them into 8ths.
- Mix all ingredients, except the olive oil, in the baking dish. Mix well.
- Pour the olive oil over the whole dish. Mix well to coat everything.
- Add salt and pepper to the top.
- Bake in the oven for 40 minutes. There is no need to cover.
- Remove from the oven and let cool for 10 minutes.
- Enjoy!
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