Crostine with Cranberry Bean Purée If you don't use anchovies often, try buying anchovy paste in a tube. Just squeeze out what you need, reseal, and refrigerate. One anchovy fillet equals 1/2 teaspoon of paste. An opened can of fillets will last at least two months under refrigeration when tightly covered. Makes 6 servings
	Ingredients: 1 pound cranberry beans 1 tablespoon olive oil 1 small onion, chopped (about 1/2 cup) 3 cloves garlic, minced 1/4 teaspoon hot pepper flakes 1/4 teaspoon freshly ground black pepper 1 cup Chicken Stock Kosher salt and freshly ground black pepper to taste 1 French baguette, 12 to 14 inches long Olive oil cooking spray 30 Italian parsley leaves, approximately
	Instructions: 1. Pry apart the bean pods with your fingers to expose the cranberry beans. If difficult, cut off a piece from the stem end of each bean pod with a paring knife. Pull down on the string, opening the pod. Discard any beans that are discolored. You should have about 1 cup. 2. Put oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring until onion is soft, about 5 minutes. Add beans, hot and black peppers, and 7/8 cup of the Chicken Stock. Bring to a boil, reduce to a simmer, and cook covered until beans are very tender, about 30 minutes. Season with salt and pepper. 3. Meanwhile, preheat oven to 400° F. Cut bread into 1/4 inch slices (25 to 30 slices.) Spray a cookie sheet or baking pan with olive oil cooking spray. Arrange slices on sheet and spray tops. Bake until browned on both sides, about 10 minutes, turning slices over about halfway through. 4. Purée bean mixture in a food processor, but not too smooth. Add a little more Chicken Stock if too thick to spread. Check seasonings and add more hot pepper flakes if desired. 5. Spread a few teaspoons of purée on each crostini and top each with a parsley leaf. Cooking Tip In a pinch you can make a quick version of this with canned beans (cannellini beans would be my choice.) Just make sure to rinse the beans thoroughly first.

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