Tomato and White Bean Casserole

Name: Tomato and White Bean Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 10 ounces (285g) of soft but sturdy rustic bread*; Extra virgin olive oil; Kosher salt; 2 pounds (900g) cherry tomatoes or grape tomatoes, (sliced in half); 5 medium shallots (6-7 ounces or 170-200g), (peeled and sliced into rings ); 4 garlic cloves, (chopped); 1 tablespoon fresh thyme leaves**; 2 (15-ounce/425g) cans of cannellini beans***, (drained and rinsed); Freshly cracked black pepper; ½ cup (70g) raw cashews; 2 tablespoons nutritional yeast; ½ teaspoon kosher salt; ½ teaspoon extra virgin olive oil; ¾ cup (9g) Italian flat-leaf parsley leaves; ½ cup (7-8g) fresh basil leaves; 2 large garlic cloves, (left whole and peeled); 2 tablespoons capers, (drained); Flaky or coarse sea salt

Instructions

Prep:20minCook:40min

This panzanella-inspired Tomato and White Bean Casserole is the perfect side dish or light lunch or dinner for warming weather. It’s bursting with fresh flavor from cherry tomatoes and shallots, mixed between layers of crunchy toasted bread, and topped with a nutty cashew parmesan and a caper gremolata.

Updated at: Wed, 22 Jul 2026 02:44:57 GMT