Bean and Tomato Bruschetta
Yield: Makes 12
Nutrition (Per serving)
|3 tbsp||olive oil||45 mL|
|1||cooking onion, diced||1|
|2||cloves garlic, minced||2|
|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||2|
|1 tbsp||red wine vinegar||15 mL|
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. http://ontariobeans.on.ca/how-to-cook/