INGREDIENTS:
3 onions, medium thinly sliced
1/4 teaspoon pepper coarsely ground
1 tablespoon olive oil
3/4 cup white beans rinsed and drained canned
1/2 cup white wine or reduced-sodium chicken broth dry
1 teaspoon thyme, dried crushed
4 6-inch bread shells Italian (such as Boboli)
sweet pepper Red (optional)
marjoram Fresh (optional

DIRECTIONS
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 to 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.