Wednesday, June 13, 2007

Potato and Bean Open-Faced Sandwich

This tasty, rustic sandwich would be good for breakfast, lunch, or anytime. It is great with a nice salad.

2 or 3 small potatoes, sliced
2 to 4 cloves garlic, crushed
olive oil
1 sprig of fresh rosemary
1 sprig of fresh sage
salt and pepper
1 cup cooked cannellini beans or other beans
slices of bread, toasted
minced parsley

In a hot skillet, heat a tablespoon or so of olive oil and add a pat of butter. Add the potatoes, 2 cloves of the garlic, rosemary and sage. Salt and pepper to taste. When the potatoes and garlic are browned and cooked, remove. Add more olive oil to skillet if necessary, then add the beans and 1 or 2 more cloves of garlic and saute until heated and flavored. Add the potatoes back and stir everything together. Serve on toasted bread, drizzle with more olive oil if desired, and garnish with parsley.

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