Bean and Tomato Bruschetta

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bean and Tomato Bruschetta

Bean and Tomato Bruschetta

  • Author: Ontario Bean Growers
  • Yield: 12 1x

Ingredients

Scale
  • 3 tbsp olive oil (45 mL)
  • 1 cooking onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp fresh sage, finely chopped (25 mL)
  • 2 cups drained & rinsed canned, no salt added, white pea/navy beans OR cooked white pea/navy beans* (500 mL)
  • 2 plum tomatoes, seeded and diced
  • 1 tbsp red wine vinegar (15 mL)

Instructions

Version française:  Bruschetta aux haricots et tomates

In a small skillet, heat the olive oil over medium heat. Cook the onion and garlic until softened. Add the sage and stir to combine. Let come to room temperature. In a medium bowl, combine the mashed white pea beans, onion mixture, tomatoes and red wine vinegar. Season with salt and pepper to taste. Spoon mixture over grilled pieces of bread.

*To soak and cook dry beans:

Soak dry beans:

Use 3 cups (750 mL) of water for each cup (250 mL) of sorted and rinsed beans.

Combine beans and water in a large bowl. Let stand overnight. Drain. Then cook the beans by following step 2.

To cook soaked beans:

Use 3 cups (750 mL) water for every cup (250 mL) of soaked beans.

In a large saucepan, combine soaked beans and water. Cover and bring to a full boil. Reduce heat and simmer until fork-tender, about 45 to 60 minutes. Drain.

Visit Ontario Bean Growers for additional methods of soaking and cooking dry beans. https://ontariobeans.on.ca/how-to-cook/



Nutrition

  • Calories: 83
  • Sugar: 1 g
  • Sodium: 1 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 g

Keywords: Bean and Tomato Bruschetta, Bruschetta,