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Earthy Bean Bake

Full of fiber and phytochemicals, this rich casserole combines hearty beans with garlic, kale, and tomatoes.


3 cups cooked Cannellini beans

2 sprigs Markon First Crop Thyme, leaves only

3 Markon First Crop Roma Tomatoes, chopped

1/2 cup Markon First Crop Yellow Onions, sliced in rings

1 large bunch Ready-Set-Serve Kale, chopped

3 Tbsp. olive oil

4 Ready-Set-Serve Garlic, sliced

Salt and pepper, to taste


Saute onion, garlic, and oil over high heat. As they begin to turn translucent, add tomatoes, kale, and beans. Toss mixture until heated through. Add thyme, season with salt and pepper, and transfer to baking dish.

Cover and place in 350 degree F oven for 15 minutes. Remove cover and garnish with a whole thyme sprig if desired. Serve.