Gravy is pure comfort for me, and if I can make a gravy into a meal, so much the better. This is one of my favorite ways to have a rich, comforting, and filling dinner in less than half an hour. It also contains one of my favorite methods to get a toasty gravy base with lots of depth—toasting bread crumbs. After caramelizing the onions, you sprinkle in the bread crumbs and toss them around a bit until golden brown. Then, when you add the liquid ingredients, the bread crumbs thicken and flavor the gravy. It's wonderful served with grilled or sautéed kale, and over mashed potatoes.
• I use store-bought bread crumbs here, and they (for whatever reason) act a lot differently than homemade ones. You can make your own if you like, but use about 1/3 cup and make sure they are very fine and dry.
• Either great northern or navy beans would be great here. I think cannellini are a bit too big for this recipe, but you can use those if you like!
