Bruschetta con cannellini freschi

Tomato bruschetta with fresh cannellini

For 6 The season for fresh cannellini beans is short, from August to September.

6 slices pugliese bruschetta (see here)

3 large ripe sweet tomatoes, halved

3 teaspoons dried wild oregano

3 small dried red chillies, crumbled

100 ml (3.1/2 fl oz) extra virgin olive oil

Cannellini beans

1.3 kg (3 lb) fresh cannellini beans in their pods

3 large garlic cloves, peeled

1 bunch fresh sage

2 large ripe sweet tomatoes

Maldon salt and freshly ground black pepper

Pod the beans, then place in a thick-bottomed saucepan. Cover with water, and add the garlic, sage and tomatoes. Bring to the boil, then turn the heat down, and gently simmer for 30–60 minutes according to freshness. They must not become mushy. Drain, remove the sage, garlic and any bits of tomato skin and stalk. Season with salt, pepper and olive oil.

Squash one half tomato on to each bruschetta, then sprinkle with some of the oregano and chilli. Drizzle with olive oil, then add a ladleful of warm cannellini beans to cover half of each bruschetta. Serve immediately.