This recipe is from an old cut-out of delicious magazine. It uses dried beans, which I have replaced with canned for sheer convenience. I love the idea of having dried beans in the house and then lovingly soaking and cooking them, but in reality I never get around to it…
Use this as a spread on bruschetta (toast your bread slices and rub with a clove of garlic, then pile the bean mix on top) or even as a side dish.
