Cooks in: 40mins
+ 40mins
Levels: Easy
Serves: 6
List of Ingredients
- 7 OZ. of fresh shelled borlotti beans
- 7 OZ. of fresh shelled cannellini beans
- 7 OZ. of fresh shelled blackeyed peas
- 3 SLICES of bread, thick
- 2 PC. of vine tomatoes
- 1 PC. of leeks
- Garlic
- Extravirgin olive oil
- Salt
Method
1
Boil all the beans in unsalted water for about 10 minutes, then strain them.
2
Trim the leek and cut it into thin half-slices; place them in a pan with all the beans, 2 tablespoons of oil, and a splash of water; cook over low heat for 18-20 minutes.
3
Score the tomatoes with a cross-shaped cut and cook them in boiling water for 1 minute, then peel them and remove the seeds; finely mince them and add them to the beans. Cook for another 10 minutes, then season with salt.|Add 2 tablespoons of oil to a pan and heat it; place a peeled clove of garlic on a fork and use it to rub the pan and flavor the oil, then discard the garlic.
4
Toast the bread in the oil, then cut the slices in half.
5
Serve the bean salad with the bruschetta.