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Author Notes: An easy bean bruschetta that can do many things: accompany an omelet, serve as a light lunch with a salad on the side, form a pretty hors d'oeuvre if put on cute little toasts with a single chive piece on top, etc. Plus, it comes together in five minutes, uses mostly things you probably have on hand, and travels well.
If not eating right away, keep the beans and bread separate, duh! :)
If using dried beans, just cook enough so that you have about 1 1/2 cups of cooked beans, and add a bit more salt at the end (since canned beans are already pretty salty). For canned beans, I like Goya's. —booglix
cups small tender white beans (cook them or use one 15.5 oz can, rinsed well)
teaspoons finely minced fresh rosemary
tablespoon extra virgin olive oil
tablespoon red wine vinegar
salt and fresh pepper to taste
slices of country bread, toasted
- Place beans in a medium bowl and add the next four ingredients, tossing gently. Add a grind of black pepper and salt to taste (if you're using canned beans, you may not need any extra salt, so taste before adding it). Adjust seasoning - you may like a bit more rosemary or vinegar, for example.
- Using a fork, mash about a quarter of the beans against the side of the bowl, and then stir to combine. This will enable them to stay put on top of bread without losing the texture and look of individual beans.
- Spoon onto toasts and press into place. Top with a final drizzle of olive oil, if you'd like.
- This recipe was entered in the contest for Your Best Recipe with Beans