A cozy snack inspired by my recent trip to Italy. Tuscan beans on toast are made with basic pantry ingredients and are ready in 20 minutes.
Earlier this summer while on our honeymoon in Italy, Rene and I did a day trip to Tuscany for a wine-tasting tour. The best part of the day – other than the green rolling hills under cloudless blue skies in freakin’ Italy (!) – was the multi-course meal at the end.
It started with a spread of various crostini on the farmhouse patio, the most memorable of which for me was the Tuscan beans variety. The creamy white beans appeared to have been simmered in a garlic-tinged tomato broth and spooned onto pillowy slices of bread. I immediately made a note to reverse-engineer the recipe when I got home and here we are.
Why You Should Make Tuscan Beans on Toast
These creamy Italian white beans – inspired by a classic dish known as fagioli all’uccelletto – are a little sweet, a little tangy, garlic-forward, and just plain cozy. It’s an easy meal/snack made with a handful of affordable pantry staples and is ready in under 20 minutes. Tuscan beans are also fabulous for meal prep. (I sorta think of them as Italian refried beans.)
Ingredient Notes + Substitutions
- Garlic: A key flavoring for the beans. In a rush? Pre-chopped is fine.
- Shallot: Adds a subtle oniony taste. Can be subbed with a few tablespoons of finely chopped white or red onion.
- Tomato Paste: Buy the tube version, if possible – it has a way longer shelf life.
- Dried Oregano: Can be subbed with Italian seasoning, herbes de Provence, or dried thyme.
- White Beans: I appreciate the ease of canned, but of course you can use home-cooked beans, too. Any white beans will do: great northern, cannellini, butter, etc.
- Broth: Makes the beans saucy. You can sub with water or use a bit of diluted Yondu.
- Balsamic Vinegar: Adds a bit of sweetness and amplifies the tomatoes’ tang.
- Toast: I recommend a country-style loaf or a sourdough boule for these bean toasts.
How to Make Tuscan Beans on Toast
Find complete instructions with ingredient amounts in the recipe card below.
- Cook the aromatics. Sauté the garlic and shallots in olive oil until soft, about 2 minutes.
- Stir in tomato paste and oregano. And saute for another minute to cook out the raw tomato taste.
- Add everything else. Add the beans, broth, and vinegar. Using the back of a wooden spatula, smash some of the beans to create a creamy texture.
- Simmer. Cover the skillet tightly with a lid, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
How to Make the Toast for These Beans
You can, of course, just pop the bread in a toaster. For the best results though, I recommend drizzling the bread with a bit of olive oil and toasting it in a 400ºF oven for about 10 minutes.
How to Serve Tuscan Beans
These Tuscan bean toasts make a great high-protein snack or party appetizer. Add a hearty salad like kale caesar and you’ve got a complete meal. Turn the bruschetta into a full Italian-inspired feast with pasta bolognese, sautéed cauliflower, and/or sautéed kale.
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
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Tuscan Beans on Toast
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 10 toasts 1x
- Category: Snack
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
Tuscan beans on toast are a great midday snack or party appetizer. Made with pantry staples, ready in 20 minutes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 medium garlic cloves, minced
- 1 shallot, finely diced* (see below for substitutions)
- Fine sea salt and freshly ground black pepper, to taste
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- Two 15-ounce cans white beans (like cannellini or great northern), drained and rinsed (or 3 cups home-cooked beans)
- 1/4 cup vegetable broth*
- 1 tablespoon balsamic vinegar
- Toasts, for serving*
Instructions
- Heat the oil in a large skillet over medium-low heat. Add the garlic and shallots with a pinch of salt, and cook, stirring occasionally, until the shallots are softened, about 2 minutes.
- Stir in the tomato paste and oregano, and cook for 1 to 2 minutes more to cook off the raw tomato taste.
- Add the beans, broth, vinegar, and a few grinds of pepper, and stir to combine. Using the back of a wooden spatula, smash some of the beans to create a creamy texture. Reduce the heat to low, cover the pan tightly with a lid, and simmer the beans for 10 minutes, stirring occasionally.
- Season to taste*. Divide the beans among toasts and serve. (Drizzle with extra oil to keep the beans from drying out, if desired.) Store leftover beans in an airtight container in the fridge for up to 4 days.
Notes
- No shallot? Sub with a few tablespoons of diced onion.
- You can sub broth with water or use a bit of diluted Yondu.
- I recommend a country-style bread here.
- I like to wait til the end to finish salting the beans since some canned beans and store-bought broth are plenty salty on their own.
Nutrition
- Serving Size: 1/5 of the beans (without bread)
- Calories: 215
- Sodium: 200 mg
- Fat: 6 g
- Carbohydrates: 30.4 g
- Fiber: 7.4 g
- Protein: 10.7 g
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