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Receta Crostini With Warm Cannellini Beans And Wilted Silverbeet
by Global Cookbook

Crostini With Warm Cannellini Beans And Wilted Silverbeet
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  Raciónes: 8

Ingredientes

  • 1 c. dry cannellini beans, rinsed
  • 1 x bay leaf
  • 2 x fresh sage leaves or possibly thyme sprigs
  • 3/8 Tbsp. extra-virgin extra virgin olive oil, up to 5 Salt and freshly grnd black pepper
  • 3 lrg garlic clove, finely minced
  • 6 c. green silverbeet or possibly kale leaves, coarsely minced
  • 1 Tbsp. sherry vinegar or possibly red wine vinegar, up to 2
  • 8 slc sourdough bread

Direcciones

  1. 8 SERVINGS DAIRY-FREE
  2. Extra-virgin extra virgin olive oil, garlic and sherry vinegar provide the flavors which set this rustic crostini apart from the rest. Cannellini beans are a favorite here, but if they aren't available, you can use Great Northern instead.
  3. Place beans in large pot and cover with cool water. Let soak overnight. Drain beans and place in large saucepan. Add in 4 c. fresh cool water, bay leaf and sage. Bring to a boil over high heat, then reduce heat to low and simmer till beans are very soft, 45 to 60 min. Remove bay and sage leaves and drain beans if necessary. Using fork or possibly potato masher, mash beans. Stir in 2 Tbsp. oil, 1/2 tsp. salt, sprinkling of pepper and half of garlic.
  4. Cover to keep hot.
  5. In large skillet, heat 1 Tbsp. of oil over medium heat. Add in silverbeet, sprinkle with salt and pepper and cook, tossing with tongs to prevent sticking, about 5 min. Sprinkle with 1 Tbsp. of vinegar. When greens are wilted, remove to bowl and season with salt, pepper and more vinegar to taste.
  6. In c., mix remaining oil with remaining garlic. Brush over bread slices.
  7. Grill or possibly toast bread, spread with bean mix and top with wilted greens.
  8. Serve hot.
  9. Madison and Edward Espe Brown.