These easy sandwiches make a great light supper with a glass of chilled white wine, and perhaps a frisee salad on the side. Since you can make the bean spread ahead of time, the recipe also works great for picnics or hikes - pack the spread separately from the baguette, and assemble the sandwiches when you reach your destination!Heat 1/2 tsp. olive oil in a medium skillet over medium heat; add 1/3 cup shallots and saute until tender - the original recipe said ten minutes, but I actually turned the heat down to low because I worried they would begin to brown after that long over medium heat.
Add 1 and 1/2 teaspoons chopped sage, and 1 and 1/2 teaspoons chopped fresh thyme, 1/2 tsp. black pepper, and 1 minced garlic clove; cook for 2 minutes, stirring constantly.
Add 10 ounces (about 1 cup) rinsed and drained canned cannellini beans, and 1/2 cup vegetable broth; cook until the liquid is nearly absorbed. Although the original recipe said this would take about 5 minutes over low heat, I actually kept my head at medium and still needed 7 minutes!
Let the mixture cool to room temperature, then combine in a blender or food processor with 2 tablespoons vegan Parmesan in place of Asiago (I used the Parmesan sprinkles from Galaxy Foods), 1 tablespoon chopped flat-leaf parsley, 1 tablespoon olive oil, and 1 and 1/2 teaspoons lemon juice; process until smooth.
To assemble the sandwiches, slice 5 (1-ounce) slices of French bread baguette. Place 3 tablespoons bean spread on each baguette slice, and top each slice with 2 (1/4-inch thick) slices of red onion.
Each open-faced sandwich is 220 calories. Double this recipe easily for a crowd!
Cost:
shallots $1.44
fresh sage $2.49
fresh thyme $2.49
vegetable broth $2.49
canned cannellini beans $2.19
flat-leaf parsley $1.69
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