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Curly Endive with Beans, Tomatoes, and Croutons

Yield 5 servings (serving size: 1 cup)

Ingredients

  • 2 (3/4-ounce) slices French bread, cut into 3/4-inch cubes
  • 1 small garlic clove, crushed
  • 1/2 pound dried navy beans
  • 1 bay leaf
  • 2 cups water
  • 18 cups chopped curly endive (about 1 1/2 pounds)
  • 2 1/3 cups diced seeded tomato
  • 1/4 cup minced fresh basil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons extra-virgin olive oil

Nutrition Information

  • calories 248
  • caloriesfromfat 12 %
  • fat 3.3 g
  • satfat 0.6 g
  • monofat 1.5 g
  • polyfat 0.8 g
  • protein 14.2 g
  • carbohydrate 43.5 g
  • fiber 7.1 g
  • cholesterol 0.0 mg
  • iron 5 mg
  • sodium 346 mg
  • calcium 179 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine bread cubes and crushed garlic in a large zip-top plastic bag. Seal bag, and shake to coat bread cubes. Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 15 minutes or until toasted.

  3. Sort and wash beans, and place in a large Dutch oven. Cover beans with water to 2 inches above beans. Bring beans to a boil, and cook 2 minutes. Remove beans from heat; cover and let stand 1 hour. Drain.

  4. Add bay leaf and 2 cups water to beans in pan, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard bay leaf. Add curly endive; cover and cook 10 minutes, stirring occasionally. Stir in tomato, basil, minced garlic, salt, and pepper, and cook, uncovered, 5 minutes. Spoon bean mixture into a medium bowl. Drizzle with oil, and top with croutons.

  5. Note: Substitute 2 1/2 cups drained canned beans, such as navy, cannellini, or other white beans, for dry beans. Do not soak canned beans.