I experimented with my Rancho Gordo Alubia Blanca white beans again with far better results than the weekend before. Much better!
1 cup dry Rancho Gordo Alubia Blanca beans, cooked according to directions, here is the link from their website Cooking basic beans in Rancho Gordo manner
1 small yellow onion, chopped, and filtered water to cook beans
Basil paste https://lauriebarrera.blog/2020/08/03/basil-paste-is-future-pesto/
8-10 oz cherub size cherry tomatoes
Fresh basil sprigs for garnish
Extra virgin olive oil
See more ingredients in the link below
Make a warm tomato bruschetta, here is the easy recipe that I saved years ago from Cooking Light https://www.myrecipes.com/recipe/bruschetta-with-warm-tomatoes
Once beans are done, I pulled a cup of beans in a small bowl, tossed in very little olive oil. I spread the bruschetta on a toasted half small baguette and added the beans on top.
For another cup of beans, I added the basil paste and mixed well. Squeezed fresh lemon juice over the beans. Another toasted half small baguette, topped with organic micro greens, added the beans with basil.
The leftover beans were treated with the remaining basil paste I happened to have, about 2 tablespoons, added lemon juice to taste, whisked in olive oil and made a dressing to toss the beans. I made a bean salad with fresh asparagus and carrots over the micro beans for lunch today.
I’d say I am a happy camper with all the tastes I was able to enjoy!
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