This is an other delicious recipe for some ‘crostini.’ Use as ‘ stuzzichini’ before dinner or as part of an antipasto or a snack.

I like to buy organic dry canelli bean, but you can use good quality, tinned beans if you like.

• 200 gr dried canelli beans, soaked over night
• 1 onion, cut in half
• 2 fresh bay leaves
• 3 tablespoons of olive oil

• in a sauce pan, cover the soaked beans with water

• add the onion halves
• bay leaves
• olive oil

• bring to a gentle boil
• skimming off the scum that will form on the top
• cook until tender, about one hour
• do not salt the beans, or they will become tough
• drain the beans and let them cool

• pour half of the beans into a food processor
• keep the other half and mash them with a fork

If you are using tinned canelli beans, you start from here.

• 1 chili
• zest and juice of 1/2 a organic lemon
• 2 garlic cloves
• 1 bunch Italian parsley
• 1/2 bunch ruggola
• salt and pepper to taste
• 1/2 to 2/3 cup virgin olive oil

• puree the beans and the above ingredients
• now mix the roughly mushed ones through
• taste for seasoning
• serve on toasted ‘ciabatta’ bread

• you can add a few ruggola leaves on top and a drizzle of olive oil.