Rosemary & Bean Bruschetta

• 23 cup dried cannellini beans
• 3 tablespoons olive oil, plus extra for drizzling
• 5 tomatoes
• 2 sun-dried tomatoes packed in oil, drained and finely chopped
• 1 clove garlic, crushed
• 2 tablespoons fresh rosemary, chopped
• salt
• black pepper
• 14 cup basil leaves, to garnish
• 12 slices ciabatta
• 1 clove garlic, halved

1. Place your beans in a large bowl, cover with water and allow them to soak overnight.
2. After soaking, drain and rinse the beans, and then put them in a pan, cover with fresh water, and bring to a boil.
3. Boil rapidly for approximately 10 minutes.
4. Reduce your heat and allow the beans to simmer for about 1 hour, until tender.
5. Drain beans and set them aside.
6. Meanwhile, put the tomatoes in a bowl, cover with boiling water, and leave for 30 seconds.
7. Then peel, seed and chop the flesh.
8. Heat your oil in a frying pan, add the fresh tomatoes and the sun-dried tomatoes, the garlic and the rosemary.
9. Cook for 3 minutes until the tomatoes begin to break down and soften.
10. Add the tomato mixture to the beans, season to taste with salt and pepper and mix well.
11. Rub the cut sides of your ciabatta slices with the garlic clove and then toast lightly.
12. Spoon your bean mixture on top of the toast and sprinkle with basil and drizzle with olive oil before serving.
13. Some like to grate a small amount of fresh parmesan on top.
14. ENJOY!

beans, olive oil, tomatoes, tomatoes, clove garlic, fresh rosemary, salt, black pepper, basil, ciabatta, clove garlic

Taken from www.food.com/recipe/rosemary-bean-bruschetta-86063 (may not work)