This hearty and vibrant dish transforms simple ingredients into an elegant appetizer or light main. Creamy white beans are simmered until tender and pureed into a smooth, savory spread. They are folded with chewy sun-dried tomatoes and a touch of yogurt for richness. Topped with wilted bitter greens and served on garlic-rubbed toasted whole grain crostini, it offers a perfect balance of textures and flavors. Ideal for weeknight dinners, potlucks, or as a sophisticated starter for gatherings.
White Beans, Greens & Sun-Dried Tomato Crosti
Description
This hearty and vibrant dish transforms simple ingredients into an elegant appetizer or light main. Creamy white beans are simmered until tender and pureed into a smooth, savory spread. They are folded with chewy sun-dried tomatoes and a touch of yogurt for richness. Topped with wilted bitter greens and served on garlic-rubbed toasted whole grain crostini, it offers a perfect balance of textures and flavors. Ideal for weeknight dinners, potlucks, or as a sophisticated starter for gatherings.Ingredients
Directions
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Drain the soaked beans, rinse them thoroughly, and place them in a large pot.
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Cover the beans with 4 to 6 cups of fresh water.
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Add the chopped onion and all but 1 of the garlic cloves (keep the last clove whole for rubbing).
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Bring the mixture to a boil, then reduce heat and simmer for about 1 hour, or until the beans are very soft.
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Drain the beans, onions, and garlic, reserving the bean cooking liquid.
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Place the bean mixture in a food processor and puree, adding enough reserved cooking liquid to create a soft, spreadable consistency.
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Season the bean puree with salt and pepper to taste, then set aside.
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Chop the sun-dried tomatoes and soak them in just enough reserved bean cooking liquid to soften them for 15 to 30 minutes.
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Drain the softened tomatoes and fold them into the bean puree.
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Gently fold the nonfat plain yogurt into the bean mixture.
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In a large sauté pan over high heat, add the chopped greens and red wine vinegar.
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Wilt the greens quickly, then drain well.
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Season the wilted greens with salt, pepper, hot red pepper flakes, and additional vinegar if desired.
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Grill or toast the whole grain bread slices until golden and crisp.
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While the bread is still warm, rub the surface of each slice with the remaining raw garlic clove.
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Spread the white bean puree evenly over each toast slice.
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Top each crostini with a portion of the seasoned chopped greens.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 78.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 16.8g6%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The bean puree can be made ahead and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
Substitutions: For a vegan version, replace the yogurt with a plant-based alternative or extra olive oil. Any leafy green can be used, such as spinach or chard.
Tips: If you don't have dried beans, you can use canned white beans for a quicker preparation; rinse and drain them well before pureeing.
Variations: Add fresh herbs like parsley or basil to the bean mixture for extra freshness.
