I'm posting this before I forget how I made it.
It made a delicious, frugal supper.
For several days the collection of bread crusts in my bread bin had been growing. I had the beginnings and the endings of three loaves to use up. I was inspired by an idea in Food From Plenty by Diana Henry for breadcrumbs flavoured with herbs, mustard and lemon peel tossed with flageolet beans.
I thought it might work on a bigger scale.
Ingredients for five people
(quantities are estimates as I used what was to hand)
6 crusts of bread -about 12 oz
Butter, about 3 oz
Olive oil, a good glug
2 cloves of garlic, crushed
A handful of sun-dried tomatoes in oil
Some sprigs of basil
Parmesan cheese -a piece about 4 inches by 1inch (the point of one of those triangles of Paremsan)
A handful of broad beans (what I had left of a bag of frozen beans, fresh would be even better), cooked and skinned
Green beans, a fat handful, cooked
Chickpeas, about two handfuls, tinned or previously soaked and cooked
4-5 rashers of bacon, cooked and cut into little bits
I tore up the crusts and put them in the food processor until they were reduced to coarse crumbs with some big pieces remaining.
I melted some butter with some olive oil and two crushed cloves of garlic and tossed the crumbs with it in a big roasting tin.
I baked the crumbs at 180°c/160°c fan oven for 12 minutes.
While that was happening I put a good handful of sun-dried tomatoes with some of their oil in the food processor along with a chunk of parmesan and some basil.
I tossed this tomato paste with the toasted crumbs.
I combined the flavoured crumbs with some chickpeas, some cooked green beans and broad beans and some crisp pieces of bacon.
A final drizzle of olive oil and to the table.
(It will be warm by the time it is ready.)
This would work with other types of beans such as cannellinis or flageolets. Other vegetables could be used; cooked cauliflowers florets, roasted red peppers or courgettes would be good.
The bacon could be omitted to make a vegetarian dish or it could be replaced with chorizo or other cured sausage.