Refried bean ribollita from The Everlasting Meal Cookbook: Leftovers A-Z (page 237) by Tamar Adler

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Notes about this recipe

  • lean1 on April 23, 2026

    Perfect way to use up old bread half a can of refried beans and wilting spinach. I used sage from the garden, parsley from the store and omitted the Parmesan rind. I did add a cup of leftover roasted chicken for the last few minutes of cooking time. Very tasty. Close to the dish I had in Italy.

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