White Bean and Leek Crostini

The simple, filling flavors of beans and greens make this crostini perfect for a snack, lunch or dinner. BOU Vegetable or Chicken Bouillon Cubes give it a punch of herbs and spices that brings all the ingredients together.
Recipe made in partnership with @annavoloshynacooks
Appetizer
BOU
8 oz dried Cannellini beans
1 tbsp butter
3/4 cup thinly sliced leek
3 cloves garlic, minced
1 cup tightly packed lacinato kale, chopped into bite-size strips
4 large slices sourdough bread, cut 1/2-inch thick
1/2 lemon, juice and zest
1/4 cup shaved Parmesan
1/2 tsp dried chili flakes
Extra Virgin Olive Oil
Freshly ground black pepper
1. Place beans in medium saucepan and add enough water to cover by 2 inches. Bring to a boil over high heat and add crumbled BOU cubes. Reduce the heat to medium-low and cook the beans until tender, about 1 hour. Drain the beans and reserve the delicious cooking liquid for another use.
2. In large sauté pan, melt 1 tbsp butter and 1 tbsp olive oil. Add leek and sauté until soft and translucent, about 7 minutes.
3. Add minced garlic and cook stirring for 1 minute. Then add kale and season everything with a pinch of salt. Cover pan with lid and cook vegetable mixture for 4-5 mins, stirring occasionally.
4. Add beans to pan, mix well and remove from the heat. Season bean mixture with a pinch of salt, chili flakes, lemon zest and juice, and a glug of olive oil. Set aside.
5. In separate pan, heat enough olive oil to cover bottom by 1/4 inch. Fry bread slices on both sides, over medium-high heat, until golden and crispy, 2-3 minutes per side. Place bread on a platter lined with paper towels.
6. Arrange fried bread slices on a serving platter and top them with a warm bean mixture when ready to serve. Finish toasts with handful of shaved Parmesan, freshly ground black pepper, and a drizzle of EVOO.