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When GOYA® Low Sodium White Beans are sautéed with olive oil, lemon juice, garlic and other herbs and spices, the result is a delicious topping for crunchy garlic-rubbed toasts. Serve as an appetizer at your next family gathering, or pair with a fresh salad for a light lunch. Either way, you can be sure you’ll be making these tasty toasts again and again.
Ingredients
¼ cup
plus 2 tbsp. GOYA® Extra Virgin Olive Oil, divided
12
¼" thick slices from 1 baguette or 1 loaf Italian bread
2
peeled cloves garlic, divided
1 tsp.
fresh thyme, finely chopped
2 tsp.
juice, plus ½ tsp. zest from 1 lemon, zested and juiced
⅛ tsp.
hot pepper flakes
1 can (7925)
GOYA® Low Sodium Small White Beans, drained
2 tsp.
coarsely chopped fresh parsley
Directions
Step 1
Arrange oven rack 6” from top heat source. Heat oven to broil. Pour 2 tbsp. olive oil into small bowl. Using pastry brush, brush both sides of bread slices with olive oil. Lightly season bread with Adobo; arrange on foil-lined baking sheet. Broil, flipping once, until crisp and light golden brown on both sides, 3-4 minutes. Rub top side of toasts with garlic clove; arrange toasts on serving platter; set aside.
Step 2
Finely chop all remaining garlic. Heat 3 tbsp. olive oil in medium non-stick skillet over medium heat. Add garlic, thyme, lemon zest and pepper flakes. Cook, stirring occasionally, until garlic is fragrant, about 45 seconds. Add beans and lemon juice. Cook, stirring often, until beans are warmed through, about 2 minutes. Stir in parsley; season with Adobo.
Step 3
Using large spoon, spoon warm bean mixture evenly over garlic toasts. Drizzle with remaining 1 tbsp. olive oil. Serve warm.
New from Goya
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