Spanish-Style Baked Beans with Olives, Parsley Chimichurri & Flatbread
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 16 fl ozchicken or vegetable broth
- 2flatbreads or naan
- 6 clovesgarlic
- 1 pintgrape tomatoes
- 1 small bunchItalian (flat-leaf) parsley
- ½ cupKalamata olives, pitted
- 2red bell peppers
- black pepper
- extra virgin olive oil
- oregano, dried
- rice vinegar
- salt
- smoked paprika
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stainless steel or cast iron skillet
- stirring spoon
- tongs
Per serving
- Calories
- 657
- Protein
- 21g
- Carbs
- 68g
- Fat
- 35g
- Fiber
- 12g
- Sodium
- 834mg
Method
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