Fresh Cranberry Bean Bruschetta
1 lb fresh cranberry beans in pods (2 cups beans already picked from the pods)
4 garlic cloves, peeled and smashed with the side of a knife
1 bay leaf
1/4 cup extra-virgin olive oil
1 to 2 tablespoons fresh lemon juice, or to taste
1 small heirloom (or Roma) tomato, chopped
about 1/4 cup fresh basil leaves, chopped
freshly ground black pepper to taste
1 garlic clove, whole
about 6-12 slices from a country loaf/baguette/puglisi (depending on the size)
Preheat oven to 375.
Place onion half, 4 crushed garlic cloves, bay leaf and salt in a medium saucepan filled with water. Bring to a boil and add beans. Simmer beans until tender, about 20 minutes.
While beans are cooking, brush each bread slice with oil, place on a baking sheet and toast for about 8-10 minutes. Remove from oven and rub one side of each piece with the whole garlic clove.
Drain beans, discard onion, smashed garlic and bay leaf, and transfer to a bowl. While beans are still warm, toss with 2 tbsp olive oil, lemon juice, tomatoes, and basil. Season generously with salt and pepper.
Serve warm or at room temperature with toasted bread slices.
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