Ingredients:
15 ounces cannellini beans ( white kidney)
4 ounces pimientos
1/4 cup dried blueberries
2 garlic cloves, minced
2 tablespoons olive oil
1 dash salt
1 dash crushed red pepper flakes
1 loaf French bread, sliced into 1/2-inch pieces
Directions:
Preheat oven to 375 F.
Drain and rinse beans.
Chop pimiento, save liquid.
Mince garlic.
Mix beans, pimientos, oil from pimiento jar, 1 tbsp olive oil and garlic in sauce pan.
Heat bean mixture on low.
Add dash of salt.
Place bread slices onto cookie sheet and toast in oven at 375 F for 3-5 minutes.
Add dried blueberries to bean mixture and stir.
Arrange toast on a platter and spoon bean mixture onto each slice.
Drizzle remaining olive oil over toast and beans while on platter.
Sprinkle crushed red pepper flakes on top.
Servings: 12
Time preparation: 10 min.
Time total: 20 min.