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Tuscan beans on whole wheat toasts garnished with basil.

Tuscan Beans on Toast

  • Author: Alexandra Shytsman
  • 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


  • 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*


  1. 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.
  2. Stir in the tomato paste and oregano, and cook for 1 to 2 minutes more to cook off the raw tomato taste.
  3. 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.
  4. 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

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