| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Dehydrator, Low-fat |
8 |
Servings |
INGREDIENTS
|
|
—–NORMA WRENN NPXR56B—– |
| 1 |
c |
Dried white beans; soaked Overnight in refrigerator |
| 1 |
lg |
Onion; whole; chopped |
| 8 |
|
Whole garlic cloves (up To 12) |
|
|
Salt/pepper |
| 1/2 |
c |
Sun-dried tomatoes (not Packed in oil) |
| 1/2 |
c |
Nonfat plain yogurt |
| 10 |
c |
Assorted greens (escarole; Arugula, dandelion, or Radicchio), well rinsed and coarsely chopped |
| 3 |
tb |
Red wine vinegar |
| 1/2 |
ts |
Hot red pepper flakes; or More to taste |
| 8 |
sl |
Whole grain bread |
INSTRUCTIONS
Drain the beans, rinse, and cover with 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. Chop
the sun-dried tomatoes and soak them for 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
bean puree and top each with chopped greens. Serving size = 1 slice 152
calories 1.5 grams fat 1.1 milligrams cholesterol 247.4 milligrams sodium
without added salt Source: Eat More, Weight Less
Posted to MC-Recipe Digest V1 #741 by hurlbert <hurlbert@concentric.net> on
Aug 13, 1997
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