Description
This isn’t just beans on toast—it’s a mini-vacation to a Tuscan kitchen, right in your own kitchen. Creamy white beans infused with garlic and rosemary, piled onto rustic toasted bread, with a drizzle of olive oil and a touch of lemon. Simple, quick, and absolutely comforting.
Ingredients
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2 Tbsp olive oil (plus extra for finishing)
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3 garlic cloves, minced
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1 small shallot or ½ onion, finely chopped (optional)
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1 tsp fresh rosemary, chopped (or ½ tsp dried)
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Pinch of chili flakes (optional)
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2 cans (15 oz each) white beans, drained & rinsed (cannellini or Great Northern)
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½ cup vegetable or chicken broth (or water)
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1–2 tsp lemon juice + zest (optional, for brightness)
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Salt & black pepper, to taste
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4 slices crusty bread, toasted (sourdough, ciabatta, or rustic boule)
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Parmesan shavings + chopped parsley (optional, for garnish)
Instructions
1. Sauté the Aromatics
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Heat olive oil in a skillet over medium heat.
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Add shallot or onion, cook 2–3 minutes until soft.
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Stir in garlic, rosemary, and chili flakes for 30 seconds until fragrant.
Watch carefully—burnt garlic is bitter!
2. Simmer the Beans
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Add drained white beans and broth.
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Season generously with salt and black pepper.
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Simmer 5–8 minutes, letting flavors meld.
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Optional: Mash about ⅓ of the beans for a creamy sauce that clings to the rest.
3. Toast & Assemble
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Toast bread slices until golden and crisp.
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Spoon warm, creamy beans on top.
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Finish with a drizzle of olive oil, Parmesan, parsley, and extra black pepper.
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Serve immediately to keep toast crunchy.
Notes
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Mediterranean Style: Swap rosemary for oregano or thyme, finish with feta and Kalamata olives.
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Vegan Creaminess: Use plant-based broth and stir in nutritional yeast or unsweetened plant cream.
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Rustic Soup: Double broth, lightly mash beans, serve as soup with toast on the side.
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Spicy Kick: Add 1 tsp spicy ‘nduja or chorizo paste to the oil with garlic.