12 Days of Christmas: Recipe # 8 Whole-Wheat Crostini with White Beans

Recipe: Shape Mag
January 2010

INGREDIENTS
· 2 tbsp. evoo
· 1/2 cup chopped onion
· 1 tsp. dried rosemary
· 1/2 cup low sodium chicken broth (or veggie stock)
· 1- 15 oz. can of white beans, rinsed and drained
· salt and freshly ground black pepper to taste
· 1/4 cup chopped fresh parsley
· zest of 1 lemon
· 8 slices (1/2 inch each) whole-wheat baguette, toasted
· 2 plum tomatoes
· 1/4 cup pine nuts, toasted

DIRECTIONS
· combine olive oil and onion in skillet over medium heat for about 5 minutes or until tender
· add rosemary, broth, and beans to the onions- simmer gently for another 5 minutes or until the broth has reduced or thickened
· remove from heat and season to taste with salt and pepper
· fold in parsley and lemon zest
· top each baguette slice with a tomato slice and 2 tbsp. of the bean mixture
· garnish with pine nuts and serve.

This is a healthy dish to serve as an appetizer or alongside soup for lunch. You could also add the bean mixture to any pasta or rice for an easy dinner. I have always liked the use of beans to replace meat. It's still hearty, just not heavy. Beans are also easier for your body to digest. One of my goals for 2010 is to eat less meat. I would like to find alternatives. Beans are a great replacement. Beans, Beans the're great for your heart....that's all we need to know.

Enjoy!