Bruschetta With White Beans And Olive Oil
This classic Tuscan dish captures the simplicity and heartiness of Italian cuisine. Tender cannellini beans, cooked to creamy perfection with aromatics, are served atop crisp, toasted slices of rustic bread. Drizzled with olive oil and seasoned with salt and pepper, this dish is a delicious celebration of humble ingredients coming together in a delightful harmony of flavors and textures. A comforting and satisfying meal that is sure to please your taste buds. Enjoy!
— Constant Cookbook
Ingredients
- 2 cups dried cannellini beans
- 8 Tbs. extra-virgin olive oil
- 3 garlic cloves
- 1 fresh sage sprig
- 6 to 8 peppercorns
- Salt and freshly ground pepper, to taste
- 4 slices coarse country bread,
- each about 3⁄4 inch thick
Instructions
- Pick over the beans, discarding any misshapen beans and grit. Rinse well, place in a large bowl and add cold water to cover generously. Let soak overnight.
- Drain the beans, rinse well and place them in a heavy soup pot. Add 8 cups water, 2 Tbs. of the olive oil, the garlic, sage and peppercorns. Cover and bring to a simmer over medium heat. Reduce the heat so that the water simmers very gently and cook until the skins of the beans are tender and the interiors are soft, about 2 hours. Season with salt three-fourths of the way through the cooking time. Remove the beans from the heat and let them cool slightly in their cooking water.
- Preheat an oven to 375°F.
- Arrange the bread slices in a single layer on a baking sheet and bake until golden, 3 to 5 minutes.
- Divide the toasts among individual plates. Ladle a generous amount of beans and a bit of the cooking water on each toast. Drizzle abundantly with some of the remaining olive oil, season with salt and pepper and serve. Serves 4.
Yield
Serves 4.
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