An easy bean bruschetta that can do many things: accompany an omelet, serve as a light lunch with a salad on the side, form a pretty hors d'oeuvre if put on cute little toasts with a single chive piece on top, etc. Plus, it comes together in five minutes, uses mostly things you probably have on hand, and travels well. <br /> <br />If not eating right away, keep the beans and bread separate, duh! :) <br /> <br />If using dried beans, just cook enough so that you have about 1 1/2 cups of cooked beans, and add a bit more salt at the end (since canned beans are already pretty salty). For canned beans, I like Goya's.

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