Recipe courtesy of Mary Berg
Beans on Toast
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 920
- Total Fat
- 36
- Saturated Fat
- 16
- Carbohydrates
- 118
- Dietary Fiber
- 16
- Sugar
- 14
- Protein
- 33
- Cholesterol
- 66
- Sodium
- 1901
- Total: 15 min
- Active: 15 min
Ingredients
3 tablespoons unsalted butter, at room temperature
2 thick slices sourdough bread
1 clove garlic, peeled and cut in half
1 shallot, finely diced
Kosher salt and freshly ground black pepper
One 18.25-ounce (540-milliliter) can white kidney beans, drained and rinsed
1 1/2 cups (375 milliliters) chicken or vegetable broth
2 to 3 tablespoons chopped dill
2 tablespoons finely chopped chives
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 4 tablespoons crumbled feta
Extra-virgin olive oil, optional
Directions
- Heat a large skillet or sauté pan over medium heat.
- Spread 1 tablespoon of the butter over each piece of bread, coating both sides. Toast the bread in your preheated pan until golden brown, flipping once. Remove the toast to 2 serving dishes and, while still hot from the pan, rub the toast with the cut side of the garlic clove. Mince the remaining garlic and set aside.
- Add the remaining 1 tablespoon butter to the pan along with the shallots. Season with salt and pepper and cook until lightly golden brown, 1 to 2 minutes. Add in the garlic and cook for an additional minute.
- Add in the beans and broth and bring to a simmer. Cook for 1 to 2 minutes to allow the broth to thicken and bring the flavors together. Stir in the dill, chives and crushed red pepper flakes to taste. Season with more salt and pepper, if needed, and spoon the beans over the toast. Scatter the cheese over top and drizzle with extra-virgin olive oil if using.