Springtime Haricot Bean Bruschetta
Baby Green, who is a spring baby, is having his first birthday, and we are delighted to say everyone survived the year. Some (Little Boy Green and Baby Green) are positively flourishing. Mrs Green and I are more like wilted and neglected houseplant survivors. But we’ll buy Baby Green a cupcake which Little Boy Green will eat and congratulate ourselves on having successfully kept two children alive and fed for some time now and marvel at how ancient we feel considering we’re not even a hundred years old yet. Happy Birthday, Baby Green!
A year brings many changes and so does the end of a year - and we are starting a new normal here. Baby Green has started nursery part-time, Little Boy Green is staying later at school a few days a week and Mrs Green has returned to work after almost a year on maternity leave. For a while, everyone will be missing each other, and everyone will feel a little rushed now that mornings are less relaxed. But this spring, like each one before and each one after it, is a new beginning, the start of something that will surely grow into something good over the summer, and we can see the shape of it come autumn. OK - enough with the highly questionable seasons analogy. We are determined to be optimistic about the future, even if right now it is not always easy to see a little less of each other.
Point being, everyone’s busy, time together scarcer than it was, everyone is a bit tired. Let us have something good to eat that is nourishing and comforting and that reminds us that springtime is here. Alas- ask, and you shall receive. Springtime Haricot Bean Bruschetta is what Dr. Green has ordered. There’s enough fresh green mint and rocket there to give the dish some lightness without detracting from the inherent comfort of good bread and hot beans. So, this is basically a gussied up beans on toast, but, let me tell you, the gussying makes all the difference. Be heavy-handed with the fresh mint if you are feeling the spring.
Ingredients: (for two adults and a toddler)
- Best loaf of bread you can get your hands on. We used a baguette
- 2 cans haricot beans (drained) or 3 cups home cooked beans
- Sprig of rosemary
- 2 garlic cloves
- 1/4 cup olive oil
- Herbs to garnish (we used mint)
- Salt and pepper to taste
Method:
- Peel and gently bruise garlic and place in a sauce pan with the oil and sprig of rosemary. Gently heat the oil over a very low heat. Once the garlic turns golden, remove the oil from the heat and discard the rosemary and garlic.
- Drain the beans and add to the oil in the sauce pan and gently warm through.
- Meanwhile slice the bread and toast. When warm enough to handle, rub with a clove of garlic for an extra kick (optional).
- Spoon beans onto toast, season with salt and pepper and top with herbs of your choice.
