Tomato-y beans with preserved lemon and bread crumbs from Nothing Fancy: Unfussy Food for Having People Over (page 172) by Alison Roman

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Accompaniments: Swordfish with crushed olives and oregano

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Notes about this recipe

  • fiona_1b1b0u on February 13, 2026

    Add go-chu-jang paste and don’t add breadcrumbs. Used sliced preserved lemons and anchovies as toppers, with the beans on crusty bread

  • bernalgirl on August 08, 2023

    A very nice side dish, not off the charts enough to stand alone as a main but great with the rest of a Mediterranean-inspired meal. Maybe needs more preserved lemon. I used Ranch Gordo white limas.

  • Skamper on January 08, 2023

    I love beans but found these to be pretty meh. I used dried great northern beans and tried to amp the flavor by adding 1 T of BTB chicken broth to the water.

  • Running_with_Wools on July 30, 2021

    I thought these were really delicious. I actually skipped the preserved lemons, but otherwise followed the recipe exactly. Used gluten free bread crumbs, too. But I crisped them in the olive oil as directed and they tasted great. I used canned cannelini beans.

  • VineTomato on March 22, 2020

    I've cooked a few of Alison Roman's recipes recently and they have all been packed full of flavour, so was expecting the same from this dish. It was good, but did not pack her usual flavour punch. I used Rancho Gordo corona beans, and served it with grilled cabbage wedges with lemon and Parmesan. Overall not a big hit with Mr VT. With so many other bean recipes to try I doubt I will come back to this one.

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