Curly Endive with Beans, Tomatoes, and Croutons

By Lv2Cook

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

Preparation

Step 1

Preheat oven to 350º.

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 350º 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.

Combine beans, bay leaf, and 2 cups water 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.

Serving Size: 1 cup