jan wolff: bean spinach bruschetta

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* Exported from MasterCook *

 

White Bean and Spinach Bruschetta

 

Recipe By :Jan Wolff, Vegan Chef

Serving Size : 4 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons extra-virgin olive oil

2 tablespoons fresh rosemary -- minced

16 ounces canned white beans (cannellini or navy) -- rinsed

Salt and pepper -- to taste

3 garlic cloves -- minced (3 to 5)

1 pound fresh spinach -- rinsed well, shaken dry

12 ounces country style bread -- cut 2 slices per serving

 

Heat 1 tablespoon oil in a large skillet over medium heat. Add rosemary, cook

about 30 seconds, then add beans. Mash with the back of a spoon to make a lumpy

purée. Season with salt and pepper to taste.

 

In another pot or skillet, heat 1 tablespoon olive oil over medium heat. Add

garlic, and cook until golden, about 2 minutes. Add spinach and cook, stirring

often, until wilted, about 4 minutes. Add salt and pepper to taste.

 

Toast bread slices either under broiler or on grill until lightly brown on both

sides. Brush with remaining oil. Spread mashed beans over each piece of bread

and top with the spinach. Serve immediately.

 

 

Source:

" News 2002-08-14 "

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Per Serving (excluding unknown items): 509 Calories; 17g Fat (30.1% calories

from fat); 19g Protein; 72g Carbohydrate; 11g Dietary Fiber; 1mg Cholesterol;

554mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 1/2

Fat.

 

NOTES : This quick dish can be made indoors or out in about 15 minutes. Place

the bread directly on the grill to toast if cooking outdoors. Fresh rosemary

added to the white beans adds a wonderful aroma, and its mellow flavor balances

the garlicky spinach. Thick slices of ripe tomatoes make a perfect accompaniment

to this dish. Besides tasting great, the spinach and beans provide the body with

the fuel it needs to enjoy outdoor activities.

 

 

Nutr. Assoc. : 0 0 27197 0 0 0 2334