White Beans, Greens & Sun-Dried Tomato Crosti

* Exported from MasterCook *

White Beans, Greens & Sun-Dried Tomato Crosti

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Dehydrator
Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NORMA WRENN NPXR56B-----
1 c Dried white beans -- soaked
Overnight in refrigerator
1 lg Onion -- whole; chopped
8 To 12 whole garlic cloves
-salt/pepper
1/2 c Sun-dried tomatoes (not
Packed in oil)
1/2 c Nonfat plain yogurt
10 c Assorted greens(escarole,
Arugula, dandelion, or
Radicchio) -- well rinsed and
-coarsely chopped
3 tb Red wine vinegar
1/2 ts Hot red pepper flakces, or
More to taste
8 sl Whole grain bread

Drain the beans, rinse, and cover with 4 to 6 cups fresh water. Add
the
onion and all but 1 of the cloves, bring to a boil. Reduce heat and
simmer
for about 1 hour, until the beans are very soft. Drain the beans,
onions,
and garlic, and reserves the remaining bean liquid. Place the bean
mixture
in the container of a food processor and puree, adding enough cooking
liquid to make a soft puree. Season with slt and pepper. Set aside.
Chop
the sun-dried tomatoes and soak them for 15 to 30 minutes in just
enough
bean cooking liquid to soften and release their flavor. Fold the
tomatoes
into the beans. Fold in the yogurt. In a large saute' pan over high
heat,
wilt the greens in the vinegar. Drain well and season with salt,
pepper,
hot pepper flakes, and additional vinegar, if desired. To assemble the
crostini, grill or toast the whole grain bread. While warm, rub it
with the
remaining garlic clove, cut in half. Spread the bread slices with
white
bean puree and top each with chopped greens. Serving size = 1 slice
152
calories 1.5 grams fat 1.1 milligrams cholesterol 247.4 milligrams
sodium
without added salt Source: Eat More, Weight Less



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