[beachgal]

Curly Endive with Beans, Tomatoes, and Croutons
From Cooking Light

( To save time, I would omit using dried beans and instead use the same amount of beans, but canned. Just rinse and drain, then start with the third paragraph in the directions. Of course, you'll omit the croutons, though you could experiment with sourdough bread in Phase 2 )

(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

Preheat oven to 350°.
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.

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.

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.

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.

Yield: 5 servings (serving size: 1 cup)

CALORIES 248 (12% from fat); FAT 3.3g (satfat 0.6g, monofat 1.5g, polyfat 0.8g); PROTEIN 14.2g; CARBOHYDRATE 43.5g; FIBER 7.1g; CHOLESTEROL 0.0mg; IRON 5mg; SODIUM 346mg; CALCIUM 179mg;
Cooking Light, MAY 1997