Ah, beans. Gotta love the little gassy devils! I love just about every bean and/or lentil that crosses my path; however, just like the Alka Seltzer commercial; they don't always love me back. It sucks getting old. Dutch oven!
Ha! Just kidding (not really). Anywho, it's a strange thing that sometimes I make a tasty beanie dish and I'm fine, but other times, I'm tootin' right along. My favorite bean dish is an exquisite Mediterranean number that I can eat happily cold or at room temperature. It's great as either a side dish or as the main act, and it simply sings for a glass of red wine for accompaniment.
The original recipe called for cannelloni beans (no go for me), then I tried Northern beans (can I get a toot-toot?). However, I've yet to try this with chickpeas, but I bet that would be wonderful too. I usually make this when hubby is out of town on a business trip. No prisoners darlings!
Tomato, Basil, and White-Bean Salad
1 eggplant, sliced into 1/2 inch slices
2 cans (19 oz) cannelloni beans, drained and rinsed
½ lb small roma (plum) tomatoes, cut into 1 inch pieces
½ cup fresh basil, chopped
1 tsp salt
Freshly ground pepper
¼ cup EVOO
3 garlic cloves, minced (sometimes I use 4-5...I love garlic)
Juice from 1 lemon
Preheat oven to 350 degrees. Place sliced eggplant on a cookie sheet, drizzle with a little olive oil, and dust with salt and pepper. Roast eggplant till lightly toasted; remove from oven and cool. Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper. Dice cooled eggplant and add to bean mixture. Heat oil in a skillet over medium heat. Sautee garlic and cook, stirring till fragrant, but not browned, 1 ½ - 2 minutes. Pour over bean mixture, add lemon juice, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temp for up to 4 hours.