Red Bean Crostini With Rosemary
serves 2-4
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1 15-ounce cans of red beans, rinsed and drained
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/8 teaspoon red pepper flakes
salt and pepper
1 tablespoon chopped rosemary marjoram
4 thick slices of good-quality bread
1 clove garlic, peeled and halved
prep: 5 minutes
total: 20 minutes
colander
medium saucepan
1. Combine the beans, red wine vinegar, olive oil, red pepper flakes, salt, pepper and rosemary in a saucepan. Bring to a simmer over medium heat. Simmer for 8-10 minutes, stirring occasionally, until the beans smell fragrant.
2. Meanwhile, toast the bread until crusty but still a little soft in the center. Rub the garlic clove on one side of the slices. Spoon the beans over the slices of bread and drizzle with more olive oil.
