Bean, Bread, and Tomato Casserole
Looking for a simple, satisfying, hearty casserole of bread, beans, tomato, and Kalamata Olives? Bean, Bread, and Tomato Casserole will tick all those boxes!
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!
Tried this recipe?Let us know how it was!