A Bean For All Seasons

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.

Enjoy!

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

BRUSCHETTA! 

OR

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!

OR

Purify 1/2 - 1 Cup of the Bean in a Blender

WHITE BEAN DIP

Serve with Pita or Tortilla Chips, Celery or Carrot Sticks

OR

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