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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Dehydrator, Low-fat, Vegetables 8 Servings

INGREDIENTS

NORMA WRENN
NPXR56B-
1 c Dried white beans, soaked
Overnight in refrigerator
1 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 T Red wine vinegar
1/2 t Hot red pepper flakes, or
More to taste
8 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 30
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 3.1mg
Potassium: 55.8mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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