How to make it

  • Cook and stir onion and pepper in hot oil in a skillet over medium-high heat, uncovered, for 7 minutes or until onion turns brown. Remove from heat; set aside.
  • Add beans to skillet; cook 2 minutes, swirling the skillet to brown the beans.
  • Add wine or broth and thyme; reduce heat and simmer, uncovered, 3 to 4 minutes or until liquid is reduced by half. Mash beans slightly. Set aside.
  • Cut each piece of focaccia in half horizontally; for 8 pieces. Spread bread with bean mixture; top with onion; place on a baking sheet.
  • Bake in a 450°F. oven for 8 to 10 minutes.
  • Cut each piece of bread into triangles; making 16 portions. Garnish with red pepper and marjoram, if desired.
  • Wine to go with: Gewurztraminer, Pinto Grigio, Riesling, or surprisingly, a 14 Hands ‘Hot to Trot’
  • Source: a Chef’s Journey adapted from BHG, 1998

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • champagnetime 4 years ago
    Thanks, they really are tasty. I'm repeating them for a dinner party on Friday. :)
    Was this review helpful? Yes Flag
  • mommyluvs2cook 4 years ago
    What a great idea!! Looks so good, and the "optionals" seem like a must to me :)
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes