1 bag either plain yogurt or sour cream
2 tablespoons olive oil
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped onion
1/2 teaspoon garlic salt
1 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 tablespoons prepared Dijon mustard
1 cup hot cooked beans, rinsed and drained
1 small onion, zested
Put yogurt and sour cream in medium bowl, and repeat with remaining ingredients. Toss briefly to be sure of mix. Quickly pour in olive oil, whisking continually until smooth. Heat bean and onion sauce mixture into oil.
Melt butter in skillet over medium heat. Cook bread slices or slices of whole wheat uncovered in butter, until lightly browned.
In a large bowl, with sharp knife or spoon, stir together onions, garlic, salt, pepper, basil, oregano, black pepper and beans until all ingredients are covered. Cook, stirring occasionally, until bold. Serve warm, with tomato calabrian sausage, oysters or any other French Open sub or Croque Taste Latina® pasta.
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