This would make a nice main course but I portioned the finished dish out into lunch containers to take with me to work this week. I couldn’t resist trying a small bowl when it first came out of the oven though, and you will not be disappointed at all.
1 lb bag dry navy beans
1 onion, quartered
1 bunch rosemary
1 bunch parsley, plus 3 Tbl chopped (divided)
6 cloves garlic
2 Tbl olive oil
2 diced carrots
1 tsp balsamic vinegar
3/4 cup vegan rice cheese
1 1/2 cups breadcrumbs
salt, and pepper
Soak the beans overnight according to the package directions. Place the soaked beans into a dutch oven and fill to about 2” above beans with water. Throw in the whole quartered onion, skin and all, the whole bunch of rosemary and bunch of parsley (reserving the chopped parsley). Bring to a boil, reduce heat to a simmer and cook for 40 minutes – beans should be tender. Drain the beans, reserving the cooking liquid.
In the same dutch oven sauté the leek, garlic, and carrots in the olive oil for 5 minutes.
Add the drained beans to the pot along with 1 Tbl chopped parsley, 1/2 cup of the cheese, vinegar, and salt and pepper. Stir well to combine.
In a small bowl mix the breadcrumbs, remaining cheese, and remaining parsley together and sprinkle on top of the beans. Transfer to the over and cook uncovered in a 400 degree oven for 40 minutes.
I didn’t get a done picture, but this is what it looked like before going into the oven. The cheese and breadcrumbs make a nice flavorful, crunchy crust on top.