WHITE BEAN BRUSCHETTA
1 C. dry white beans, soaked overnight
2-3 cloves of garlic chopped
extra virgin olive oil
1 tsp peperoncino (hot red chili flakes)
1 bay leaf
3 tsp dried rosemary
1/2 TBSP tomato paste
salt and pepper
On bean soaking: Soak the beans overnight. (I soaked and refrigerated the beans because I read somewhere that they can ferment but they still need to absorb some more water so I boiled them then let them sit in the the water for a half and hour and they were perfect) Read more on bean soaking at Central Bean.
Once the beans are soft begin by sauteeing the garlic and peperoncino in olive oil. Add the bay leaf and the rosemary. Add the beans, then the tomato paste and enough water to cover the beans and bring to a simmer until the moisture is absorbed. If your beans are still a little hard keep adding water and simmering until they are soft. Once the beans are fully cooked, remove heat then season with salt and pepper and fresh parsley.
Take some crusty sliced Italian bread and toast in in a toaster or under the broiler. When its done rub it with some fresh garlic then top with the white beans.