Curly Endive with Beans, Tomatoes, and Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 (3/4-ounce) slices french bread, cut into 3/4-inch cubes |
1 small garlic clove, crushed |
1/2 pound dried navy beans |
1 bay leaf |
2 cups water |
18 cups chopped curly endive (about 1 1/2 pounds) |
2 1/3 cups diced seeded tomato |
1/4 cup minced fresh basil |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons extra-virgin olive oil |
Directions:
1. Preheat oven to 350°.
2. Combine bread cubes and crushed garlic in a large zip-top plastic bag. Seal bag, and shake to coat bread cubes. Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 15 minutes or until toasted.
3. Sort and wash beans, and place in a large Dutch oven. Cover beans with water to 2 inches above beans. Bring beans to a boil, and cook 2 minutes. Remove beans from heat; cover and let stand 1 hour. Drain.
4. Add bay leaf and 2 cups water to beans in pan, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard bay leaf. Add curly endive; cover and cook 10 minutes, stirring occasionally. Stir in tomato, basil, minced garlic, salt, and pepper, and cook, uncovered, 5 minutes. Spoon bean mixture into a medium bowl. Drizzle with oil, and top with croutons.
5. Note: Substitute 2 1/2 cups drained canned beans, such as navy, cannellini, or other white beans, for dry beans. Do not soak canned beans.
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