Ingredients Jump to Instructions ↓

  1. 3 15- to 16-ounce cans Great Northern bean s

  2. 4 or 5 cloves garlic

  3. 10 tbsp EVOO

  4. 1 1/2 tsp salt

  5. 1/2 tsp freshly ground black pepper

  6. 16 1/2-inch thick slices baguette

  7. 6 C coarsely chopped broccoli rabe or Swiss chard leaves

  8. 2 tbsp red wine vinegar

  9. Shaved parmesan cheese

Instructions Jump to Ingredients ↑

  1. Mince 2 or 3 of the cloves of garlic. In large food processor, combine rinsed and drained beans, 6 Tbs of the EVOO, minced garlic, salt and pepper. Cover and process until smooth.

  2. Brush cut sides of bread slices with 2 Tbs of the remaining EVOO. Broil on a baking sheet 4-5 inches from the heat for 2-4 minutes or until toasted, turning over once halfway through. Cool bread, cut remaining garlic cloves in half and rub bread with cut sides. Spread bean puree on bread slices (use about 1 cup.) Serve remaining bean spread with crackers, bread and/or vegetables.

  3. Meanwhile, in a large skillet, cook broccoli rabe or Swiss chard in remaining 2 Tbs hot oil over medium heat about 3 minutes or until wilted, stirring frequently. Add vinegar; cook about 1 minute more or until tender and liquid has evaporated. Place cooked greens atop bean mixture on bread slices. If desired, top with Parmesan cheese.

  4. Can make bean puree up to 3 days ahead - store in an airtight container in the refrigerator. Let stand at room temp for 30 minutes before using.


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