Finger Foods/Ornish

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This is both a finger food, and Ornish.

 

 

* Exported from MasterCook *

 

White Beans, Greens, And Sun-Dried Tomato Crostini

 

Recipe By :Eat More, Weight Less by Dean Ornish

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried white beans -- soaked overnight in the

refrigerator

1 large onion -- chopped

8 whole garlic cloves -- up to 12

Salt and pepper

1/2 cup sun-dried tomatoes -- (not packed in oil)

1/2 cup nonfat plain yogurt

10 cups assorted greens (escarole, arugula,

dandelion, or radicchio) -- well rinsed & coarsely

chopped

3 tablespoons red wine vinegar

1/2 teaspoon hot red pepper flakes -- or more to taste

8 slices whole grain bread

 

Drain the beans, rinse, and cover with 4 to 6 cups fresh water. Add the onion

and all but 1 of the garlic cloves, and bring to a boil. Reduce heat and simmer

for about 1 hour, until the beans are very soft.

 

Drain the beans, onions, and garlic; and reserve the remaining bean liquid.

Place the bean mixture in the container of a food processor and pureé, adding

enough cooking liquid to make a soft pureé. Season with salt and pepper. Set

aside.

 

Chop the sun-dried tomatoes and soak them for 15 to 20 minutes in just enough

bean cooking liquid to soften and release their flavor. Fold the tomatoes into

the beans. Fold in the yogurt.

 

In a large sauté pan over high heat, wilt the greens in the vinegar. Drain well

and season with salt, pepper, hot pepper flakes, and additional vinegar if

desired.

 

To assemble the crostini, grill or toast the whole grain bread. While warm, rub

it with the remaining garlic clove, cut in half. Spread the bread slices with

white bean pureé and top each with chopped greens.

 

Serving size=1 slice; 152 cal; 1.5g fat; 1.1mg chol; 247.4mg sod

 

Source:

" Joyce Goldstein "

Copyright:

" 1993 by Dean Ornish "

 

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Per serving: 125 Calories (kcal); 2g Total Fat; (12% calories from fat); 5g

Protein; 24g Carbohydrate; trace Cholesterol; 298mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : In southern Italy people know how to make satisfying meals out of very

little. This crostini is a variation on capriata, a slice of grilled bread

spread with a rich and garlicky white bean pureé and topped with tart wilted

greens. To replace the olive oil, which keeps the bean pureé moist, use stock

and yogurt.

 

Formatted by KES

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0