Crostini con Crema di Fagioli Cannellini

Crostini with Puréed Haricot Beans

This dish is almost an Italian houmus. We give here the basic recipe for cooking fagioli: it applies, with slightly varied cooking times, for borlotti and fave. The beans make enough to feed ten people; store the remainder in the fridge and use for Tonno e Fagioli, Pasta Fagioli and various minestrones.

Ingredients

  • 4–6 large slices Tuscan-style bread
  • good olive oil
  • a handful of parsley
  • juice of 1 lemon

For the Puréed Beans

  • 500 g dried cannellini beans, soaked overnight
  • 1 red chilli
  • 4 garlic cloves, in their skins
  • 2 bay leaves
  • 1 sprig rosemary
  • parsley stalks

Method

Rinse the beans very thoroughly. Put in a large pan and cover to twice their depth with cold water (the volume of the soaked beans and the water should be the same: use the soaking bowl to measure). Bring the beans to a boil, turn the heat down, and skim thoroughly. Add the other ingredients and continue to simmer at a low heat until tender. The cooking time will vary according to the relative dryness of the beans, anything from 40 minutes to 2 hours.

Allow the beans to cool in their liquor. Drain, keeping the cooking water.

Prepare the crostini as above, drizzling with oil and grilling.

Take 250 g of cooked beans, preferably still warm (but you may reheat) and 4 tbsp of their cooking liquor, the garlic cloves from the recipe (peeled) and half the chilli. Place in a food processor and whizz. Add and blend in the parsley, the lemon juice and, finally, about 100 ml good olive oil. Spread on the grilled crostini and serve.

Loading
Loading
Loading