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Description
This spicy-tangy vegetarian skillet comes together quickly, helped along by pantry ingredients and a few hardy vegetables. Don’t skimp on the butter! Classic Buffalo flavor depends on not just the vinegary hot sauce but also a rich butter base. Celery leaves make a fresh herbal topping; if your stalks don’t have leaves, grab some extras from the middle of the bunch.
Ingredients
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1/4cup unsalted butter 2celery stalks, finely chopped, leaves reserved 2medium carrots, finely chopped 1/4teaspoon coarse kosher salt 6large garlic cloves, smashed and chopped 2(15-ounce) cans cannellini beans, drained and rinsed 1/4cup Buffalo-style hot sauce, such as Frank’s Red Hot Black pepper 1/2cup panko bread crumbs 1/3cup crumbled blue cheese
Directions
Heat the oven to 475 degrees. Put an oven-safe 10-inch skillet over medium-high heat and melt the butter. Add the celery, carrots and salt, and cook, stirring occasionally, until softened, 5 minutes. Add the garlic and cook, stirring occasionally, until softened, 1 minute. Add the beans and the hot sauce, and several generous grinds of black pepper. Stir to combine. Turn off the heat. Sprinkle the panko evenly over the top of the beans, then the blue cheese crumbles. Place the skillet in the oven and bake until the panko is crisp and toasted and the blue cheese has softened, 8 to 10 minutes. Top with celery leaves and serve.
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