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Rinse Great Northern beans, pinto beans and chickpeas; combine in a 4-quart Dutch oven with 8 cups water. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.
In the same pot, heat oil over medium heat. Add celery, onion and carrot; sauté for about 5 minutes or just until tender. Add the drained beans, broth, the remaining 1/4 cup water and dried mushrooms. Bring to a boil; reduce heat. Simmer, covered, for 1 hour.
Stir in the roasted red peppers, sun-dried tomatoes, garlic puree, bay leaf, thyme, oregano and black pepper. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until beans are tender and most of the liquid is absorbed. Discard bay leaf.
Preheat oven to 350°F. Transfer the bean mixture to a 2-quart casserole. Combine breadcrumbs, melted butter (or margarine) and garlic in a small bowl. Sprinkle over bean mixture. Bake, uncovered, for 15 to 20 minutes or until breadcrumbs are lightly toasted.