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Recipes - Pinto Bean & Rosemary Bruschetta

Recipe Name

Pinto Bean & Rosemary Bruschetta

Submitted by

embrandon

Recipe Description

A different take on traditional bruschetta

Quantity	2	Quantity Unit	servings	Servings
Prep Time (minutes)	15	Cook Time (minutes)	30	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



1/3	cup	Beans, pinto (cooked and drained)
3	small whole (2-2/5" dia)	Tomatoes
1/8	cup	Tomatoes, sun-dried, chopped
1	clove	garlic minced
1	tablespoon	rosemary, chopped
1	dash	salt
1	dash	black pepper
3	ounces	Bread, multi-grain
1	teaspoon	olive oil

Steps

Sequence	Step

1	Heat olive oil in nonstick skillet and saute the garlic until soft. Add the tomatoes, rosemary and sundried tomatoes. Bring to a boil. Cover and simmer for about 30 mintues.
2	Add the pinto beans to the tomato mixture. Season with salt and pepper.
3	Lightly toast bread slices. And top each with a little of the bean

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