Best Weeknight Beans On Toast Recipes

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WEEKNIGHT BEANS ON TOAST RECIPE



Weeknight Beans on Toast Recipe image

Provided by charlotteh371

Number Of Ingredients 13

2 Tbsp. extra-virgin olive oil
1 lb. sweet or hot Italian sausage, casings removed
5 garlic cloves, 3 thinly sliced, 2 finely grated
½ tsp. dried oregano
¼ tsp. crushed red pepper flakes (optional)
1 28-oz. can crushed tomatoes
3 tsp. kosher salt, divided, plus more
1 5-oz. package baby spinach, coarsely chopped
2 15.5-oz. cans white beans, rinsed
4 Tbsp. unsalted butter
1 12" crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise
1 oz. Parmesan or Pecorino, finely grated
Chopped parsley (for serving; optional)

Steps:

  • RECIPE PREPARATION Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2½ tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10-12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed. Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining ½ tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat. Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast). Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley. Do Ahead: Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.

SIMPLE BEANS ON TOAST



Simple Beans on Toast image

These utterly simple beans come from Steve Sando, the owner of Rancho Gordo, which is known for its heirloom bean varieties. You can use any kind of dried bean (cannellini is pictured here); do not used canned beans. This recipe leans on great ingredients, which don't need much help, and lets them shine. That means you should use the best you've got, right down to the drizzle of olive oil that finishes the dish. If you do want to dress them up a bit, add a bay leaf at the beginning of cooking, and a sprig of thyme or rosemary during the last hour or so of cooking.

Provided by J. J. Goode

Categories     appetizer, main course

Time 2h30m

Yield 4 to 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for finishing
3 medium garlic cloves, finely chopped
1 medium white or yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
1 medium stalk celery, finely chopped
1 pound dried heirloom beans, picked over and rinsed
2 teaspoons kosher salt
8 large slices crusty bread, cut 1/2-inch thick
4 tablespoons unsalted butter, softened
Flaky sea salt and ground black pepper

Steps:

  • Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers. Add the garlic, onion, carrot and celery and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 8 minutes.
  • Add the beans and enough water to cover by about 2 inches. Increase the heat to high and bring to a boil; cook for 15 minutes. Reduce the heat to a very gentle simmer (bubbles just barely breaking the surface), partly cover and cook until the pot stops smelling like the aromatics and starts smelling like the beans, 1 hour to 1 hour 15 minutes. Add more water if necessary to keep the beans fully submerged. Gently stir in kosher salt and continue cooking until the beans are creamy in texture but not bursting, 10 to 45 minutes more.
  • Drain the beans, reserving the tasty cooking liquid for another purpose, such as a base for soup or a vehicle for egg poaching. You can store leftover beans in their cooking liquid in an airtight container in the fridge for up to 5 days.
  • Toast the bread and then butter each piece. Spoon about 1/2 cup beans onto each piece of toast and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about 1/4 cup per toast). Drizzle with olive oil and sprinkle with sea salt and pepper to taste.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 413 milligrams, Sugar 7 grams, TransFat 0 grams

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