Bruschetta with White Beans and Olive Oil
White beans are a staple of the Florentine diet. During the summer, they are sold fresh in their weathered yellowed pods, and though the shucking takes awhile, the beans cook in a fraction of the time of their dried counterparts. By the time the olive harvest rolls around in midautumn, dried beans have filled the pantry. Nothing does greater justice to the sharp, fruity flavor of freshly pressed olive oil than a slice of toasted bread smothered with warm beans and generously doused with the pungent, new oil.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups dried cannellini beans
- 8 Tbs. extra-virgin olive oil
- 3 garlic cloves
- 1 fresh sage sprig
- 6 to 8 peppercorns
- Salt and freshly ground pepper, to taste
- 4 slices coarse country bread,
- each about 3⁄4 inch thick