| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans, Sandwich, Sf chronicl |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cannellini Beans Master Recipe |
| 1 |
|
Lemon; juiced |
| 2 |
tb |
Olive oil |
| 1 |
|
Garlic clove |
| 1/2 |
ts |
Cumin powder |
| 1 |
|
Cucumber; peel/slice thin |
| 4 |
sl |
Bread |
INSTRUCTIONS
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS
MASTER RECIPE.
Puree beans, lemon juice, garlic and cumin in blender or food processor. If
needed, thin with a little water or olive oil.
Toast thick slices of crusty bread under the broiler on both sides.
Spread the bean puree over bread and top with thinly sliced cucumber.
NOTES : This recipe can be used as hors d'oeuvre using toast points instead
of whole slices of bread. Also good to use is cocktail bread cut in half
diagonally.
Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@moseleygroup.com>
on Jan 4, 1998
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”