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Bruschetta with BeansServes 6Prep: 10 min; Cook: 1 1/2 Hrs 1 lb dried cannellini beans salt and freshly ground black pepper 3-4 sage leaves 12 slices densely textured bread, toasted 6 tbsp extra virgin olive oil Soak the beans in water for 12 hours. Boil in plenty of salted water with the sage for 1 1/2 hours. Arrange 2 slices of toast on individual serving dishes and top with the beans, adding some of the cooking water as well to soften the bread. Drizzle with the oil and pepper and serve. Wine: A dry red. From the book Olive Oil by Leonardo Romanelli and Gabriella Ganugi. Published by The Wine Appreciation Guild. |
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