Savory Cannellini Bean Bruschetta Topping with Sun Dried Tomatoes and Herbs
19 oz cannellini beans (white kidney beans), drained reserve 2-3 Tbl liquid
Simmer in sauté pan until fragrant and garlic slightly golden- do not burn garlic
4 Tbl Extra virgin Olive Oil
3/8 tsp dried chili flakes (or more to taste)
2 Tbl minced garlic
3/ 4 tsp dried Italian herb mix (oregano, rosemary , marjoram)
2 Tbl chopped sun dried tomatoes
Take off heat and add:
1 Tbl lemon juice
¼ tsp lemon zest
1 tsp balsamic vinegar
1/3 cup chopped fire roasted red peppers
1 tsp drained capers
¼ tsp salt, pepper to taste
Add mixture to drained beans. Stir gently to combine- add additional liquid from beans as needed.
Marinate one to two days in refrigerator.
Before serving take out of refrigerator for 1 hour so beans are not so cold. Julienne 6 fresh basil leaves and add to mixture as it come to room temp. Serve on Bruschetta or baked corn tortilla chips with parmesan cheese shavings.
Grill fresh tuna and then top with beans to turn into an entree.