4 Serving
Ingredients:
- Cooking spray
- 1 cup chopped seeded, peeled plum tomatoes
- 2 garlic cloves, minced
- 1 cup canned, rinsed and drained baby lima beans
- 1/2 teaspoon coarse salt
- Dash of crushed red pepper
- 8 1/4-inch thick slices of crusty french bread, cut diagonally
- 4 teaspoons Manila Coco Virgin Coconut Oil
- 1/2 cup thinly sliced fresh basil
Instructions:
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
Add tomato and garlic, cook 2 minutes, stirring occasionally.
Add lima beans, salt and red pepper to pan, mashing some of the beans with a
fork. Cook 1 minute or until thoroughly heated. Remove from heat. Spread bean
mixture evenly over each bread slice, drizzle each slice with 1/4 teaspoon
Manila Coco Virgin Coconut Oil then top with ribbons of basil.
Adapted from Cooking Light magazine, January-February.
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