Recipe: Bruschetta with bean puree step by step with pictures | Handy.Recipes

Bruschetta with bean puree

Cooked bruschetta with bean puree

Nutritional Value

Bruschetta is a classic Italian appetizer, which is a slice of toasted or fried bread rubbed with butter and garlic and toppings. This appetizer has a savory flavor and an amazing aroma. This dish is usually served before the main meal. I suggest making bruschetta with mashed beans, sun-dried tomatoes and parsley, topped with toasted pine nuts. With Zepter Cookware you can easily prepare your dishes, keeping the nutrients in the food as nutritious as possible.

Author of the recipe

Ingredients for bruschetta with bean puree:


  • Beans (I have a small white blanchette) - 120 g
  • Garlic - 2 clove
  • Black pepper (ground) - to taste
  • Sun-dried tomatoes - 40 g
  • Olive oil - 1 tablepoon
  • Parsley - 10 g
  • Pine nuts (peeled) - 2 tablespoon
  • Baguette (gluten free) - 1 pc

How to cook bruschetta with mashed beans step by step with photos


Soak beans in water for about 4 hours.

Rinse and place in a Zepter saucepan.

Cover beans with water and let water stand over them for about 1-1,5 cm.

I put the lid on the stove and place it on the cool stove with the heat on (my stove has 4 settings on the dial, so I turn it to 1). Cook the beans for about an hour so that the thermocontroller hand is in the second part of the green sector. Then I turn off the stove. I leave the pot on for about another hour.

I heat the Zepter pan on the stovetop and toast the peeled pine nuts for a bit.

Slice the sun-dried tomatoes into small pieces.

Finely chop parsley.

Mix the chopped parsley with the sun-dried tomatoes.

Open the lid of the casserole and pour the broth into a bowl, it will come in handy.

In a saucepan with ready beans I add salt and ground black pepper to taste, garlic, olive oil.

I use a blender to chop the beans.

I add the broth left over from cooking the beans. I use a blender to mix the bean puree a little more until homogeneous (you may not add all the broth).

Cut baguette into slices.

I lightly toast the baguette slices on both sides in a preheated oil-free pan.

Place mashed beans on a slice of baguette.

I put parsley and sun-dried tomatoes on the mashed beans.

Then I sprinkle the filling with toasted pine nuts. Bruschetta ready! It's so easy to make this snack with the Zepter dish. Enjoy your snack!

Nutritional Value:

Whole Dish:
Calories
1536.2 Calories
Protein
57.6 g
Fat
44.5 g
Carbohydrates
229.7 g
100g:
Calories
307.2 Calories
Protein
11.5 g
Fat
8.9 g
Carbohydrates
45.9 g

Garlic, Tomato, Olive Oil, Parsley, Tomatoes, Black Peppers, Bread, Bean, Baguette, Pine Nuts, Nut, Starters, Sun-dried, Sandwiches, Open Sandwich

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