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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a medium no-stick skillet over medium heat, warm the oil. Add the shallots and thyme and saute for 1 minute. Stir in the beans and saute for 2 minutes.
Preheat the oven to 350°F. Coat a gratin dish or shallow 1-quart no-stick baking dish with no-stick spray and set aside.
Transfer half of the bean mixture to a food processor or blender and add the buttermilk, feta and nutmeg. Process until smooth. Spoon the whole beans and pureed beans into the prepared baking dish and mix well.
In a small bowl, combine the bread crumbs, Monterey Jack and paprika. Sprinkle over the casserole and bake for 8 to 10 minutes, or until golden.
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