- 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. https://ontariobeans.on.ca/how-to-cook/
- 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,