Cannellini Bean Bruschetta

Yes. This is so so awesome. I came across the basic recipe for the beans on Epicurious, but I added my own twist to create 1) a bean bruschetta and 2) a variation on Pasta Fagoli. You need to go and get the beans NOW. Stacy has had difficulty locating the dried cannellini beans at the store, but I found them in the bulk section at Whole Foods.

Basic Beans (from Epicurious, with slight variation):

1 lb. dried cannellini beans
1 head garlic, enough top removed to
sprigs of thyme and/or sage
olive oil, 1 tsp. salt.

Directions: Soak the beans overnight or for 7-8 hrs. Drain beans and add to heavy-bottomed pot with enough water to cover them by 2 inches. Add the rest of the ingredients, except the salt, and bring to simmer for 1 1/2 hrs. Add salt and cook for another 1/2 hr. Remove from heat and let beans soak in liquid for one hour. Remove from pot and add the following:

1/2 jar sundried tomatoes, chopped
zest and juice of 1 lemon
3 minced garlic cloves
4 tablespoons olive oil (or more to taste)
1 teaspoon fresh thyme
sea salt, pepper.

Let sit for one hour, and serve with crusty bread.

But…did I stop there? No.
I made these beans for an Oscar party last night, and the recipe yielded about 6 cups. After the party, I had about half left, so tonight I decided to make a variation on Pasta Fagoli. Could it be even better than the original???! I am morbidly obese, so there's one yes vote…but I'll let you ladies judge. The lemony goodness of the beans gives the sauce a bright vibrant note reminiscent of spring, and the San Marzano tomatoes are a MUST (I'm going to write a post on these guys. Never again will I buy another kind of canned tomato). It was hellagood.


3 cups bean appetizer (above)
1 large can San Marzano tomatoes
4 cloves garlic, chopped
1 tsp. salt
olive oil
12 oz. cooked pasta of choice.

Saute garlic in oil until fragrant, add tomatoes, crushing with spoon, add salt, and simmer for 15 minutes until sauce begins to thicken. Add beans, and simmer for 20 minutes, add pasta, parmesan cheese, and enjoy!




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