Croutons with Tomato and Bean Sauce
by Editorial Staff
Aromatic garlic croutons with bean and tomato sauce will be the best addition to your first courses.
Ingredients
- White beans, dried – 150 g (2/3 cup)
- Fresh tomatoes – 5 pcs.
- Extra virgin olive oil – 45 g (3 tablespoon. L.)
- Sun-dried tomatoes (canned in oil) (finely chopped) – 2 pcs.
- Garlic (peeled and minced) – 2 cloves
- Fresh rosemary (finely chopped) – 30 g (2 tablespoons)
- Ciabatta – 12 slices
- Large garlic (peeled) – 1 clove
- Salt and black pepper to taste
- Basil leaves for serving
Directions
- Put the beans in a large bowl and cover with cold water, leave the beans in the water overnight. Then the beans need to be drained, transferred to a saucepan, filled with fresh water, and put on high heat. Bring water to a boil and simmer over high heat for 10 minutes, then reduce heat, cover pan and cook beans for 50-60 minutes, until soft. Place the cooked beans in a colander, drain the water and transfer the beans to the same pot in which they were cooked, cover to keep the beans warm.
- Meanwhile, blanch the tomatoes in boiling water for 30 seconds, then peel and finely chop the pulp.
- Heat olive oil in a large skillet, add fresh and sun-dried tomatoes, garlic, and rosemary, cook, stirring occasionally, for about 2 minutes.
- Put the tomato mixture in a saucepan with beans, salt, and pepper to taste, mix well, cover the saucepan with a lid.
- Grate the ciabatta slices with a whole clove of garlic and then lightly brown in a toaster, roaster, or grill. Put the fried croutons on a dish and put the bean mixture on each slice of bread. Sprinkle the sandwiches with basil leaves and drizzle with olive oil if desired.
Enjoy your meal!
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