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White Beans, Greens, and Sun-Dried Tomat




Source of Recipe


Eat More Weight Less, by Dr. Dean Ornish, recipe by Joyce Goldstein


Recipe Introduction


White Beans, Greens, and Sun-Dried Tomato Crostini
Serves 8
In southern Italy people know how to make satisfying meals out of very little. This crostini is a variation on capriata, a slice of grilled bread spread with a rich and garlicky white bean puree and topped with tart wilted greens. To replace the olive oil, which keeps the bean
puree moist, use stock and yogurt.


List of Ingredients




1 cup dried white beans, soaked overnight in the refrigerator
1 large onion, chopped
8 to 12 whole garlic cloves
Salt and pepper
1/2 cup sun-dried tomatoes (not packed in oil)
1/2 cup plain vegan yogurt (fat-free preferred)
10 cups assorted greens (escarole, arugula, dandelion, or radicchio), well rinsed and coarsely chopped
1/2 teaspoon hot red pepper flakes or more to taste
8 slices whole grain bread

Recipe



Drain the beans, rinse, and cover with 4 to 6 cups fresh water, Add the onion and all but 1 of the garlic cloves, and bring to a boil. Reduce heat and simmer for about 1 hour, until the beans are very soft.

Drain the beans, onions, and garlic, and reserve the remaining bean liquid. Place the bean mixture in the container of a food processor and puree, adding enough liquid to make a soft puree. Season with salt and
pepper. Set aside.

Chop the sun-dried tomatoes and soak them for 15 to 40 minutes in just enough bean cooking liquid to soften and release their flavor. Fold the tomatoes into the beans. Fold in the yogurt.

In a large sauté pan over high heat, with the greens in the vinegar. Drain well and season with salt, pepper, hot pepper flakes, and additional vinegar if desired.

To assemble the crostini, grill or toast the whole grain bread. While warm, rub it with the remaining garlic clove, cut in half. Spread the bread slices with white bean puree and top each with chopped greens.

Serving size = 1 slice, 152 calories, 1.5 gram fat, 0 milligrams cholesterol, 247.4 milligrams sodium