• 3 onions, medium thinly sliced
• 1/4 tsp. pepper coarsely ground
• 1 Tbs. olive oil
• 3/4 C. white beans rinsed and drained canned
• 1/2 C. white wine or reduced-sodium chicken broth dry
• 1 tsp. thyme, dried crushed
• 4 6" bread shells Italian (such as Boboli)
• Sweet red pepper (optional)
• Marjoram (optional)

In a large skillet cook and stir onions and pepper over medium-high heat in hot oil, uncovered, for 7 minutes or until onions turn brown. Remove onions; set aside. Add beans to skillet; cook for 1 minute. Add the wine or broth and thyme; reduce heat and simmer, uncovered, for 3-4 minutes or until liquid is reduced by half. Mash beans slightly. Spread bread shells with bean mixture; top with onions. Bake in a 450 degree oven for 10 minutes. Cut into wedges. Garnish with red pepper and marjoram.

Yield: 16 servings