Well, it's been awhile since I've posted a new recipe, but having a baby will do that! Now that our son is 2 months old, I find myself able to make time to cook regularly and even blog about it a bit...
I've made this white bean bruschetta for a couple of different events lately, and each time it gets rave reviews and people ask for the recipe. So, here it is:
White Bean Bruschetta
1 lb. dry Great Northern beans, cooked according to the package until just done (e.g. not mushy) and cooled to room temperature
4 large cloves of garlic, minced
1 large lemon, zested and juiced
1 tsp. crushed red pepper
2-3 T. fresh oregano, chopped finely
olive oil
kosher salt
freshly ground black pepper
white wine vinegar, to taste
Heat up a generous glug of olive oil in a non-stick skillet and then add the garlic. Cook briefly until the garlic scents the kitchen and then add beans, lemon zest, lemon juice, crushed red pepper, and oregano. Sprinkle with a good pinch of kosher salt and pepper. Stir well to coat the beans with the oil and saute over about medium heat until the beans start to brown and crisp a bit on the outside. Ensure that you cook the mixture long enough such that the flavors incorporate the beans are tender inside/crispy outside, and any existing liquid evaporates. When you're happy with the consistency add a glug of vinegar, stir well again, and cook for a couple of minutes more. Taste and add more vinegar, to taste, if necessary. Adjust with salt and pepper, again, to taste.
This is best served at room temperature with crostini.
*Alternate version: Combine the beans through pepper and allow to sit together in the fridge at least over night (or up to a week). Bake at 500 degrees for 30 minutes +, or until the mixture is bubbling furiously and the top is nicely golden brown in places.
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