- 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, drained and rinsed (or 3 cups home-cooked beans)
- 1/4 cup vegetable broth*
- 1 tablespoon balsamic vinegar
- Toasts, for serving*
- 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. (Served warm or at room temp.) Store leftover beans in an airtight container in the fridge for up to 4 days.
- 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.
- 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
Keywords: tuscan, italian, white beans, bruschetta