Any combination of greens and beans may be used for this delicious appetizer or light supper.
olive oil for brushing
12 half-inch slices of crusty French bread
1 Tbs. olive oil
1/4 tsp. cayenne pepper
1/2 tsp. basil, finely chopped (or cilantro)
2 lbs. broccoli, chard, or kale, trimmed and stemmed (if using the leafy greens)
2 1/2 c. cooked cannellini beans or white beans
3-4 Tbs. water
1/4 tsp. sea salt
freshly ground pepper to taste
1/4 c. chopped fresh Italian flat-leafed parsley
1/4 c. oil-packed sun-dried tomatoes or pitted, chopped olives
1. Preheat oven to 400 degrees. Dribble olive oil over the bread and bake until lightly browned, turning once, about 15 minutes.
2. In a large skillet, heat 1/2 Tbs. oil over medium heat. Add the cayenne, basil, broccoli or greens of choice. Cover and cook for 10 minutes for the broccoli, 3-4 minutes for the greens.
3. Meanwhile, in a medium saucepan, combine the cooked beans and water, season with salt and pepper, and cook over low heat for 10 minutes. Coarsely mash the beans with a spoon or masher and add to the greens. Mix in the parsley and sun-dried tomatoes or chopped olives. Spoon mixture over the toasted bread and drizzle with remaining 1/2 Tbs. olive oil.