Cannellini beans and mushrooms with rosemary, on toast
April 10, 2011 § Leave a comment
There’s just something about white beans and rosemary that is intoxicating. Wine helps too.
British people really like their (baked) beans on toast (it’s standard breakfast fare over here), but I wanted a more refined dinner version. So I invented this last night (you can tell from my super precise directions)! Note: I served it on toasted rosemary bread, because I had just made some, but it would be fine on the pedestrian bread I’m sure you’re all eating at home. I kid. 🙂
Ingredients (serves 2)
- Cannellini beans, whole can
- Fresh rosemary, however much you think is appropriate
- Mushrooms, a cup or so (but it would be fine without them altogether, mushroom haters)
- Garlic, a clove or two minced
- Olive oil
- White whine, or sherry, or balsamic vinegar (something to make it acidic)
- Chevre or Boursin
- Fry the mushrooms in some olive oil. Drain beans, rinse them, add the beans to the pan just to warm them up. Toss in the rosemary.
- When it looks done (mushrooms have shrunk), add the garlic and let it go for a minute or so. I don’t like burnt garlic so I add it last.
- Toast your bread. If you’re feeling decadent, butter it.
- Dump the bean/mushroom mix on top of the toast. Drizzle with olive oil and crumble some chevre on top. Eat while hot!