Name: Spanish-Style Baked Beans with Olives, Parsley Chimichurri & Flatbread
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 710 ml chicken or vegetable broth; 3 flatbreads or naan; 9 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; ¾ cup Kalamata olives, pitted; 3 red bell peppers; black pepper; extra virgin olive oil; oregano, dried; rice vinegar; salt; smoked paprika

Spanish-Style Baked Beans with Olives, Parsley Chimichurri & FlatbreadSpanish-Style Baked Beans with Olives, Parsley Chimichurri & Flatbread — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

710 ml chicken or vegetable broth

3 flatbreads or naan

9 cloves garlic

1 ½ small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

¾ cup Kalamata olives, pitted

3 red bell peppers

black pepper

extra virgin olive oil

oregano, dried

rice vinegar

salt

smoked paprika

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Halve grape tomatoes. Place in a medium bowl.

Trim, seed, and small dice bell peppers. Add to the bowl with the tomatoes.

Preheat a large ovenproof skillet over medium heat.

While the skillet heats up, peel and mince garlic. Add to the bowl.

Once the skillet is hot, add oil and swirl to coat the bottom. Add tomatoes, bell pepper, garlic, and spices to the skillet. Cook, stirring occasionally, until tomatoes are starting to burst, 8-10 minutes. (Reserve bowl for later use.)

Meanwhile, drain and rinse beans.

Halve olives lengthwise.

When the veggies are done, add beans, olives, broth, and vinegar to the skillet, then stir to combine. Place skillet in the oven and bake until beans are tender and sauce has thickened slightly, 20-25 minutes. Remove from oven.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Place in the reserved bowl.

Peel and mince additional garlic. Add to the bowl with the parsley along with oil, vinegar, oregano, and salt. Stir to combine the chimichurri and set aside.

When the beans have about 5 minutes left, cut flatbread into wedges and arrange on a large baking sheet pan. Add to the oven and bake until warmed through and slightly golden, 4-5 minutes. Remove from oven.

To serve, divide beans and flatbread wedges between plates or bowls. Drizzle beans with chimichurri and enjoy!

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