I had thought that I printed this for you but couldn’t find that I actually had. Hubby made this tonight and it was so delicious that I had to share it with you. Jacques Pépin wrote: I love beans and the big butter beans (habas grandes) available in cans at the supermarket are well suited for these canapés. The bean mixture also makes a great first-course salad or meat accompaniment. If made up to 3 hours ahead, the bread will, for the better, soak up the juices from the beans.
Butter Bean Canapés
Inspired by a recipe in Jacques Pépin Recipes
Mix all ingredients together, thoroughly, in a large bowl and set aside for a few minutes. Slice a dozen 1/2-inch thick slices of Chibatta, French bread loaf or baguette. Toast the top of each slice of baguette/French bread until just crisp but not brown and the bottom until nicely browned, to give a crunch and texture while letting the bread soak up the juices. Lightly butter the hot bread. Mound the bean mixture on the bread slices. Serve. This mixture will keep for a week or so in the refrigerator.
Note that amounts are general -- you don’t need precise measurements. Don’t drain the beans absolutely dry; leave a little liquid for flavor. If serving as a salad, seed a small or medium tomato, dry it thoroughly and dice it, adding this to the bean mixture. Serve toast on the side.
Feel free to write “Cooking DJ’s Way” at the paper with. Cooking and kitchen stocking/organization classes are available.