White Bean Bruschetta

Here is a cheap and healthy party food recipe.

It is strongly recommended that you avoid using canned beans in this recipe. Dried beans give the bruschetta much more flavor and a better texture.

A food processor can be used in step 3 to mash the cooked beans, however, be very careful not to process the beans too finely. The bean spread is supposed to be somewhat lumpy in this dish.

White Bean Bruschetta

2 cups cooked cannellini beans (white kidney beans) or great northern beans (1 cup dried or 1¼ cans)
5 stems fresh flat-leaf parsley, chopped
2 tbsp olive oil
1 large garlic cloves, minced
1 large garlic clove, halved
1 medium red onion, diced
1 medium tomato, seeded and diced
4 slices of bread (crusty Italian bread works best)
6 cups of water
pinch of red pepper flakes
salt

  1. If you are using dried beans: soak the cannellini beans overnight. Add the 6 cups of fresh water and soaked beans to a large pot. Bring the water to a boil, then reduce the heat to a simmer, and cook uncovered for 1 hour or until the beans are tender. Drain and set aside.
  2. Heat the olive oil in a skillet over medium heat. Add the onion, minced garlic, and red pepper flakes, and sauté until the onion has softened, about 5-7 minutes. Stir frequently to avoid burning the garlic. Add the tomato and continue cooking until it starts releasing its juice, about 2-3 minutes.
  3. Using a wooden spoon, slowly add the cannellini beans to the onion and tomato mixture while mashing them against the side of the skillet. Continue cooking, stirring, and mashing until the mixture is heated through and about half of the cannellini beans remain whole. Turn off the heat and set aside.
  4. While the cannellini beans are cooking, lightly toast the bread until its brown around the edges. Rub the halved clove of garlic over the surface of the toast to flavor it. Drizzle olive oil over the toast slices. Spread the bean dip over each piece of toast and top with fresh flat-leaf parsley. This can be served warm or at room temperature.

Yield:  4 servings

This recipe was adapted from Fagioli: The Bean Cuisine of Italy.

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