Bruschetta with White Beans, Tomatoes and Olives
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 20
- 1 tablespoon minced garlic
- 6 tablespoons olive oil
- 1/4 cup chopped fresh basil
- 1/4 cup chopped pitted kalamata olives
- 1 cup dried great northern beans
- Carbohydrate 11 g(4%)
- Cholesterol 4 mg(1%)
- Fat 6 g(10%)
- Fiber 1 g(5%)
- Protein 4 g(8%)
- Saturated Fat 2 g(9%)
- Sodium 186 mg(8%)
- Calories 116
Preparation Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 1 hour. Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes. Drain and cool. Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use). Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic. Season to taste with salt and pepper. Preheat broiler. Place bread on baking sheet. Brush with 2 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture.
Preparation Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 1 hour. Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes. Drain and cool. Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use). Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic. Season to taste with salt and pepper. Preheat broiler. Place bread on baking sheet. Brush with 2 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture.
