Substitute garbanzo beans for the white beans, and add 1/2 cup chopped prosciutto.Beans of all types are a traditional topping, and the roasted red pepper and green parsley make this version as colorful as the Italian flag.
Makes 21/2 cups | Prep time: 15 minutes | Minimum cook time: 21/2 hours in a medium slow cooker
1 cup dried navy beans
2 teaspoons salt
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 garlic cloves, minced
1 roasted red bell pepper, cut into 1/2-inch dice (optional)
1/2 cup chopped fresh parsley
1 tablespoon fresh thyme or 1/2 teaspoon dried
Salt and freshly ground black pepper to taste
1. Rinse beans in a colander and place them in a mixing bowl covered with 1 quart cold water and salt. Allow beans to soak for at least six hours, or overnight. Or place beans into a saucepan with water and salt, and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.
2. Place drained beans in the slow cooker, and add enough water to cover them by 2 inches. Cook on Low for 5 to 7 hours or on High for 21/2 to 3 hours, or until beans are cooked but still al dente. Drain beans, and reserve 1/2 cup of cooking liquid.
3. Combine 1/2 cup of beans, oil, lemon juice, and garlic in a food processor fitted with a steel blade or in a blender. Puree until smooth, and stir puree back in to remaining beans. Add red pepper (if using), parsley, and thyme, and stir gently. Add as much reserved cooking liquid as needed to make mixture moist, and season to taste with salt and pepper.
4. To serve, mound mixture on top of toasts. Serve warm or at room temperature.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until warm, stirring occasionally.
Variations:
Substitute garbanzo beans for the white beans, and add 1/2 cup chopped prosciutto.
Add 1 to 2 (5-ounce) cans Italian tuna packed in olive oil to the beans, and use the oil from the cans in place of the oil in the recipe.