White bean casserole

One item I feel I'm not familiar enough with in the kitchen is beans. And they're so good for you. In fact, in a vegan diet, beans are an excellent source of protein.

So I've been kicking around the idea of a bean casserole, and when I recently found out most bacon bits are vegan, it all came together for me. This casserole is one can of canellini (or white) beans, cauliflower, onions, a little leftover mushroom essence and the crunchy topping is bread crumbs, vegan spread, bac'uns (from PCC), and salt & pepper. It baked for about 30 minutes. It's served with some steamed veggies and some pan-fried Yukon potatoes.

Verdict: Yummy! The topping didn't actually become the one unifying crust that I was hoping, instead it crumbled and distributed itself throughout the pile of beans on the plate. The beans are rich and creamy and the cauliflower added a nice sweetness. And the bac'uns added just that hint of smokey meatiness this dish needed. I will repeat it, but the recipe will probably tweak over time. Incidentally, what James liked most about this meal was the potatoes!