Bruschetta and beans
Not even a recipe, but a sketch of an Italian antipasti appetizer. This time I filled the bruschetta with bean pâté. I have a fondness for bean pâté; it's easy to make, healthy and, depending on the additives, varied. The tenderness and bright lemon flavor of this version really appealed to me.
Ingredients for bruschetta with beans:
- Mint - 2 sprigs.
- ♪ Chili peppers ♪ - 1/2 teaspoon
- Bread (ciabatta) - 1 pc
- Garlic - 3 clove
- Onions - 1 pc
- Lemon - 1 pc
- Petiole celery (stem) - 1 pc
- Beans - 200 g
- Olive oil (+ for greasing the bread) - 2 tablespoon
- Salt - to taste
How to cook bruschetta with beans step by step with photos
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Beans are great for this recipe "black eye" "Mistral", They do not have to be soaked beforehand, they boil quickly, and their puree is very tender and tasty. So, measure the beans, put into a pot, pour cold water at a ratio of 1:5, add 2 peeled garlic cloves, peeled onions, half a lemon and a celery stalk. Bring the beans to a boil and cook over medium heat until tender (it took me about an hour). Season with salt at the end of cooking. |
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Toss the cooked beans in a colander. Remove lemon, celery and onion. The garlic can be left in. Put a small portion of the beans in a bowl, add chili peppers, a teaspoon each of lemon juice and olive oil, and lemon zest. Purée most of the beans with a blender, adding the remaining oil and the juice of half a lemon. |
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Slice the ciabatta, brush with olive oil and toast in the oven under the grill. Put a hill of bean pate on toasted bread, top with whole beans, garnish with a mint leaf. Very tasty! |
Salt, Garlic, Lemon, Onions, Olive Oil, Tender, Chili Peppers, Bread, Beans, Celery, Starters, Sandwiches, Open Sandwich
