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Ingredientes
- 1 c. dry cannellini, white kidney beans picked over (or possibly use Great Northern beans)
- 2 x celery stalks halved
- 2 x carrots halved
- 2 x onions halved
- 1 tsp freshly-grnd black pepper
- 4 whl cloves
- 1 x bay leaf
- 4 Tbsp. extra virgin olive oil
- 2 lrg garlic cloves chopped
- 1 c. freshly-grated Pecorino Romano cheese (abt 3 ounce)
- 1 c. freshly-grated Parmesan cheese (abt 3 ounce)
- 4 Tbsp. minced fresh Italian parsley
- 2 Tbsp. butter - (1/4 stick)
- 1 Tbsp. minced fresh rosemary (or possibly 1 tspn dry rosemary)
- 1 Tbsp. minced fresh sage (or possibly 1 tspn dry sage) Salt to taste Freshly-grnd black pepper to taste
- 6 slc large crusty round loaf white bread 1/2" thk
- 3 x garlic cloves halved
Direcciones
- Place beans in large saucepan. Add in sufficient water to cover beans by 2 inches. Bring to boil. Boil 2 min. Remove saucepan from heat. Cover and let stand 1 hour. Drain beans.
- Return beans to same saucepan. Add in celery stalks, carrots, onions, pepper, cloves and bay leaf. Add in sufficient water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer till beans are tender, stirring occasionally, about 45 min. (Beans and vegetables can be prepared 1 day ahead. Cover and chill.)
- Drain beans, reserving 1/3 c. cooking liquid. Throw away vegetables, cloves and bay leaf. Heat 2 Tbsp. extra virgin olive oil in heavy large skillet over medium-high heat. Add in chopped garlic and saute/fry 30 seconds. Add in 2 c. beans (reserve remaining beans for another use), both cheeses, 3 Tbsp. parsley, 2 Tbsp. butter, rosemary, sage and reserved 1/3 c. cooking liquid. Stir till cheeses and butter heat, whisking constantly and mashing come of beans to create thick chunky sauce. Remove from heat. Season with salt and pepper.
- Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 Tbsp. oil. Rub with cut side of garlic clove halves. Broil bread till lightly toasted. Transfer bread to plates.
- Spoon bean mix atop bread. Sprinkle with remaining parsley.
- This recipe yields 6 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 6 servings | |
| Calories 145 | |
| Calories from Fat 116 | 80% |
| Total Fat 13.21g | 17% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 54mg | 2% |
| Potassium 173mg | 5% |
| Total Carbs 7.01g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.52g | 2% |
| Protein 0.94g | 2% |
