White Beans, Greens & Sun-Dried Tomato Crosti

White Beans, Greens & Sun-Dried Tomato Crosti

8 Preparation Time :

Categories : Vegetables Dehydrator Low-Fat

Amount Measure Ingredient -- Preparation Method -- -- --

--NORMA WRENN NPXR56B--

1 c Dried white beans -- soaked

Overnight in refrigerator 1 lg Onion -- whole; chopped

8 To 12 whole garlic cloves

-salt/pepper

1/2 c Sun-dried tomatoes

Packed in oil)

1/2 c Nonfat plain yogurt

10 c Assorted greens

Arugula, dandelion, or Radicchio) -- well rinsed and -coarsely chopped

3 tb Red wine vinegar

1/2 ts Hot red pepper flakces, or More to taste

8 sl Whole grain bread

4 to 6 cups fresh water. Add

the

onion and all but 1 of the cloves, 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 reserves the remaining bean liquid. Place the bean

mixture

in the container of a food processor and puree, adding enough cooking

liquid to make a soft puree. Season with slt and pepper. Set aside.

15 to 30 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 saute' pan over high

heat,

wilt 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

1 slice

152 calories

1 1/2 grams fat

1.1 milligrams cholesterol

247.4 milligrams

sodium without added salt Source: Eat More, Weight Less - - - - - - - - - - - - - - - - - -