Description
Tuscan beans on toast are a great midday snack or party appetizer. Made with pantry staples, ready in 20 minutes.
Ingredients
Scale
- 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
