Monday, November 1, 2010

Meatless Monday: Navy Bean Bruschetta


Time for Meatless Monday!

Today, I'm bringing you a healthy take on bruschetta that combines white beans, cherry tomatoes, and fresh spinach, all served atop a crusty slice of grilled bread rubbed with garlic and olive oil. For this recipe, I used Navy Beans from Eden Organics (they're can liners are BPA-free), a small, pea-sized white bean with a smooth and creamy texture. Like all beans, they're loaded with nutrients, protein, and fiber.

This recipe makes a snazzy appetizer or satisfying lunch (I've been eating this for lunch for weeks). Also, the recipe for the navy bean topping can be served sans bread as a side dish to any meal (it's great, healthier alternative to potato salad with BBQ). So dig right in...

Navy Bean Bruschetta
Serves 6 people
Cooking time: 15 minutes
Print Recipe 

Ingredients
1 can Eden Organics navy beans, drained and rinsed
1 cup baby spinach
1/2 cup cherry tomatoes, halved
1 shallot, peeled and chopped
1 tablespoon fresh thyme
2 tablespoons extra virgin olive oil
2 tablespoons white wine or champagne vinegar
salt and pepper

bread:
6 slices crusty whole wheat bread
extra virgin olive oil
2 garlic cloves
parmesan reggiano, to shave on top

Directions
To make the bruschetta topping, toss the ingredients together in a mixing bowl. Season to taste with salt and pepper.

Meanwhile, heat a cast iron skillet or saute pan over medium heat. Rub the bread with olive oil and the garlic cloves. Grill both sides of the bread.

To plate, place the slices of bread on a platter. Spoon a generous portion of the topping onto the bread. Garnish with fresh cracked pepper and shaved parmesan reggiano. Enjoy!

Source for Ingredients
Eden Organics navy beans, organic thyme, organic shallots, parmesan reggiano, and champagne vinegar from Whole Foods

organic cherry tomatoes, organic spinach, organic garlic, and garlic bread (The Bread Man) from Hollywood Farmers Market

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