When the heat hits I try not to eat meat, which often requires more heat to cook it than I can stand at this time of year. Eggs and dairy aside, beans seem to become a staple for the summer months.
Followng is a quick and versatile recipe I use all the time.
It can be played with.
The possibilities are pretty endless.
Into A Large Bowl
Add 3-4 Finely Chopped Cloves of Garlic
Followed by 1/2 Cup of Finely Chopped Cured Black Olives
and 1 Cup Chopped Grape Tomatoes
(I quarter them)
Then Add 1 Can White Beans, Drained & Rinsed Well
(I tend to use the small beans)
Plus about 2 Tablespoons of Chopped Rosemary or Basil (FRESH!)
And Mix In 3-5 Tablespoons of Extra Virgin Olive Oil
Salt & Pepper to Taste
I like to let this marinate overnight and use it as a base for a number of dishes.
Place A Spoonful of the Bean Mix on Thinly Sliced Italian or French Bread
Top with Shredded Cheese, A Sprinkle of Olive Oil, Dash of Pepper
& Bake for 15-20 Minutes in a 350 Degree Oven
Mix 1/2 Cup Into A Bowl of Mixed Greens
Add Some More Olive Oil
Maybe A Splash or Two of Vinegar, Salt & Pepper and Mix.
Sometimes I Even Add Shredded Chicken Breast.
WHITE BEAN SALAD!
Purify 1/2 - 1 Cup of the Bean in a Blender
WHITE BEAN DIP
Serve with Pita or Tortilla Chips, Celery or Carrot Sticks
Warm A Tortilla
Layer with Shredded Carrots, Mixed Greens & Mashed Avocado
Top with Some of the Bean Mixture
(I mash a tablespoon or two to spread before topping with mixture)
WHITE BEAN TORTILLA WRAP