2-3 cloves garlic, peeled
1 T olive oil
2 Cups cooked cannellini beans
Salt and freshly ground pepper to taste
12 ½ inch thick slices Italian bread
1 cup stemmed and chopped arugula or watercress
2 vine-ripened tomatoes, chopped (1 ½ cups)
Mince one clove garlic. Combine it with oil in a medium saucepan. Stir over low heat until golden, about 2 minutes. Add beans, ½ cup water and salt and pepper. Bring to a simmer over low heat and cook, stirring often, until the mixture is thickened, 8- 10 minutes. Toast or grill bread slices. Rub one side of each bread slice with the remaining garlic cloves. Top each bread slice with some of the beans, followed by arugula or watercress and tomatoes. Serve immediately.
Source: unknown
Prepared by: Margarette for March 2004 meeting