Skillet white beans "Caesar" from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 104) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jhein12 on May 08, 2026

    Great for an easy lunch

  • SheilaS on October 11, 2024

    This is a great, quick bean dish. I used Rancho Gordo Marcella beans but can see it working with a lot of beans. I doubled the anchovies, added an extra clove of garlic and upped the Dijon to a generous teaspoon. I thought it was excellent on its own , pretty good on toast (skipping the breadcrumbs) and at its best spooned over cooked greens. I used sautéed dandelion greens but will try grilled romaine next!

  • patioweather on January 29, 2024

    Quick and easy--requires beans that are already cooked. I made it with Rancho Gordo buckeyes. I ate it as my lunch with no sides. I had a loaf of garlic bread from the supermarket that I intended to serve with it, but the breadcrumbs sufficed, for me.

  • Apollonia on February 03, 2023

    Yum! We enjoyed this a lot with the salt and vinegar cabbage. Skipped the anchovies to make it vegetarian, so pumped up the dijon a little and added some preserved lemon and vegetarian Worcestershire sauce. You really need only a quarter of the breadcrumbs called for, but they really make the dish, so don't skip.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.