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I tried traditional beans on toast recipes, and although none of them wowed me, the texture of the creamy beans on the crispy toast was something I craved. So I did it with flavors I loved from italy.
Cooked canned cannellini beans with garlic rosemary bay leaves and olive oil very low for a couple hours, lots of salt and pepper then refrigerated overnight. I think the refrigeration overnight is key, as the beans did not have much flavor right after cooking. After a day though they exploded with rich garlic herby goodness paired with the sweet and sour vinegar it is soo good.
To assemble just toast bread, spread cold beans, drizzle with good balsamic vinegar and bam. Fresh or dried herbs on top are great with the vinegar too.
Wow, I never would have thought of combining Italian flavors with beans on toast! The overnight refrigeration really seems to have brought out the flavors
Gotta try it with some balsamic vinegar.
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