Updated Jan 23, 2020Chatelaine
finely grated parmesan cheese
olive oil, divided
2 227-g pkg
medium onion, finely chopped
garlic cloves, minced
1 398-mL can
butter (or cannellini) beans, drained and rinsed
chopped swiss chard
- POSITION rack in centre of oven, then preheat broiler. Combine panko with parmesan, parsley and 1 tbsp oil in a medium bowl. Set aside.
- HEAT a large oven-safe frying pan over medium-high. Add remaining 2 tbsp oil, then mushrooms and onions. Cook, stirring occasionally, until mushrooms soften and start to brown, 8 to 9 min. Reduce heat to medium and add garlic. Cook for 1 min. Sprinkle with flour and add beans, stirring for 1 min.
- ADD broth and 1/2 cup water, stirring up brown bits from pan bottom, and bring to a boil. Reduce to medium-low and simmer until sauce is thickened, 4 to 5 min. Stir in Swiss chard and cook
until wilted, 2 min. Season with pepper.
- SPRINKLE panko mixture over bean mixture. Broil until top is golden, about 2 min.