COUNTRYSIDE WHITE BEANS

2 cans (15 ounce each) cannellini beans, rinsed and drained
1 cup canned artichoke hearts, coarsely chopped
1 cup canned ripe olives, quartered
3/4 cup low-sodium chicken broth
3/4 cup oil-packed sun-dried tomatoes, drained and sliced
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons dried marjoram
Salt and pepper to taste
1 cup unseasoned dried stuffing
2 tablespoons extra-virgin olive oil

Combine beans, artichokes, olives, chicken broth, sun-dried tomatoes, Dijon mustard and 1/2 teaspoon marjoram in a medium-sized saucepan. Stir over medium-high heat and simmer for 2 to 3 minutes.

Season with salt and pepper, pour into a 7-by-11-inch casserole dish and set aside.

Combine stuffing, olive oil and remaining marjoram in the bowl of a food processor. Pulse 2 to 3 times to create a coarse, crumbly topping. Sprinkle evenly over casserole.

Place under a preheated broiler for 30 to 60 seconds until golden on top.

Serves: 4
Source: Toledo Blade