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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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From Dr. Andrew Weil and Rosie Daley's The Healthy Kitchen . The baking soda helps to soften the skins. Ingredients:
2 cups great northern soaked overnight in 6 c. of water to cover and 1 tsp. baking soda or 2 cups cannellini beans, soaked overnight in 6 c. of water to cover and 1 tsp. baking soda |
1 bay leaf |
1 teaspoon pesto sauce |
2 teaspoons frehly squeezed lemon juice |
1 garlic clove, coarsely chopped |
1 teaspoon ground cumin |
1 teaspoon salt |
2 tablespoons freshly grated parmesan cheese |
3 tablespoons olive oil, divided |
1 whole grain baguette |
Directions:
1. Do not drain the soaking water from the beans. Bring the beans to a boil and cook for 45 minutes, or until they are easily pierced with a fork.
2. Preheat the broiler.
3. Drain the cooked beans and place in the work bowl of a food processor or in a blender. Add the pesto through the Parmesan, plus 1 tbsp,. of the oil and process or blend until smooth and put into a serving bowl.
4. To serve, cut the baguette into 1-inch slices and brush the remaining 2 tablespoons oil over them, then broil on the lower rack until lightly browned. Place the bowl of bean spread in the center of a platter and put the toasts around it.
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