Moroccan White Beans with Pangrattato and Chevre This rich and creamy bean dish can be thrown together in a pinch with pantry staples or prepared in advance for a truly show-stopping dish. Smoky, spicy, creamy, these beans are a big hit as a standalone meal. Or throw them next to your favorite Mediterranean dishes. Sop up the broth with crusty fried bread or your favorite lavash bread. Ingredients Pangrattato Don’t let this fancy word fool you. This is just herbed and toasted bread crumbs! 1.5C Panko Bread Crumbs (Sub for leftover and dried out sourdough, ciabatta, or baguette blitzed in a food processor.) 2T Butter 1 clove Garlic, sliced Italian Herb mix 2T Chopped Flat Leaf Parsley 1t Allepo Pepper Flake S&P Chevre A log of chevre (goat cheese) usually comes in a 4oz tube. This can be prepurchased compounded with herbs and spices, or you can make your own. 4oz Plain Chevre, softened 1 Shallott, minced 1 Lemon, zested Other complementary herbs and spices B