October 25, 2010
If you love our Monday tradition of red beans and rice, then you are sure to enjoy this yummy recipe for Red Bean Crostini appetizer. This recipe presented by Louisiana Cookin, combines red hearty beans and a Louisiana chicory flavor into a great appetizer. This recipe could be made with left over home-made red beans as well (instead of canned red beans.)
Red Bean Crostini
created by Holly Schreiber for Louisiana Cookin
4 tablespoons butter or margarine
2 cloves garlic, chopped
1/2 medium onion, chopped
1/2 green bell pepper, chopped
2 14-ounce cans red kidney beans, drained
1 tablespoon olive oil
2 bunches fresh chicory, coarsely chopped
1/2 cup chicken stock
salt and pepper
16 slices French bread, 1/2-inch thick, toasted
3 tablespoons chopped fresh parsley leaves
In a large sauté pan, melt the butter. Add the garlic, onion, and bell pepper. Cook, covered, until soft. Add the beans and warm through. Remove from the heat and pour into the bowl of a food processor. Pulse until it forms a coarse purée. If it is too dry, add a little water or chicken stock to moisten it. Season to taste with salt and pepper. Set aside.
In the same sauté pan, heat the olive oil over medium heat. Add the chicory and chicken stock and let wilt. Remove from the heat and drain excess liquid from the chicory. Season to taste with salt and pepper.
Place 1 to 2 tablespoonfuls of the wilted chicory onto a slice of toasted French bread. Top with a dollop of red bean puréee. Repeat with remaining French bread slices. Garnish with chopped parsley.
Note: If you can’t find chicory, use dandelion greens.
If you try this recipe, let us know how you like it. Leave us a comment or send us a note at email@example.com.