This recipe is from Nora Grant Ripley — daughter of Wendy Ripley — one of the White House pastry chefs.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Large pot
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Strainer
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Mixing bowl
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Baking sheet
Ingredients
- 1 1⁄4 cup dried white beans (great Northern)
- 1 medium onion, cut into quarters
- 2 cloves garlic, peeled
- 2 cup fresh, cooked corn kernels (cut from 6-8 ears)
- 1 small cucumber
- 1 fresh chile pepper (jalapeno), peeled, seeded, and diced
- 1⁄2 cup Italian parsley leaves, chopped fine
- 3 tablespoon extra virgin olive oil
- 1⁄3 cup lemon juice
- 1 teaspoon kosher salt
- 1 loaf good-quality Italian bread
- 3 large garlic cloves, peeled
- 5 tablespoon extra virgin olive oil
- kosher salt
Instructions
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Pick over and wash the beans, cover with cold water, and allow to soak overnight. Drain the beans, put them in a pot with 2 quarts cold water, the onion and the garlic cloves. Bring to a boil, lower the heat, and simmer until tender, 45 minutes to 1 1/2 hours. Drain the beans, discarding the onion and garlic.
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Allow to cool to room temperature. Put the beans in a mixing bowl with the corn, cucumber, chile pepper, and parsley. Toss with the olive oil and lemon juice and season with salt.
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Serve warm on Bruschetta.
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To make Bruschetta: Turn on the oven’s broiler. Cut the bread into 3/4 inch thick slices on a diagonal, discarding the heels. Toast both sides of each piece of bread. Remove the bread from the oven and rub one side of each slice with the garlic cloves. The texture of the toasted bread acts like sandpaper on the garlic, wearing it down so that its pulp and juice fill the pores of the bread. The more garlic you rub into the bread, the stronger the flavor. Put the bread on a serving platter, drizzle with olive oil, spoon on bean mixture. Serve immediately.
