Bean and Tomato Bruschetta

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Bean and Tomato Bruschetta

Bean and Tomato Bruschetta

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


  • 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)


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.


  • 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,