Salsa Verde Beans with Garlic Confit Bread — and the salsa verde is made with the garlic oil from the garlic confit!! This one works whether you’re still having hot weather or it’s starting to cool down! The beans can be served hot or cold. RECIPE (serves 4) 1 lb dried white beans (cooked) 4 slices of bread, toasted GARLIC CONFIT 2 cups of garlic cloves, pre-peeled 3 sprigs rosemary 2 cups olive oil Pinch of salt To make garlic confit, preheat oven to 275F. Add garlic cloves to an oven safe dish along with rosemary, olive oil, and a pinch of salt. Bake for 1-1.5 hours until cloves are tender, and be sure to let cool as quickly as possible and refrigerate immediately. ITALIAN SALSA VERDE (recipe adapted from @justine_snacks!) Handful of parsley, chopped 1 shallot, finely chopped 1 1/2 tbsp capers, roughly chopped Juice of 1 1/2 lemons 1/3 cup garlic oil from the garlic confit Pinch of salt Mix together ingredients in a small bowl, and then toss with the beans! (If you want to serve it hot, put everything on the pot on the stove). Drizzle on more garlic olive oil, and add a sprinkle of black and red pepper! Toast the bread, and spread the garlic confit cloves onto each slice. Serve with the bowl of beans!
