BEANS AND GARLIC TOAST IN BROTH
A simple dish of creamy, thin-skinned beans and broth on toast is easy to make, and a comfort to eat alone or feed a crowd. If you make the beans ahead of time, they can keep in the fridge for 3 days, but may need a splash of water added when you heat them up. The broth is a great way to make use of parmigiano rinds, if you happen to be saving those, but if you don't have any lying around, you can still make it rich with umami: Whisk a heaped tablespoon of white miso with a little of the bean broth to make it smooth and lump-free, then add it back to the pot. It will add a similar, savory depth. The dish seems plain, but it won't be if you season the broth well, and garnish each bowl generously with olive oil, grated cheese and herbs, just before you eat it.
Provided by Tejal Rao
Categories dinner, lunch, weeknight, beans, main course
Time 4h
Yield 4 servings
Number Of Ingredients 12
Steps:
- If you remember, soak the beans in cold water overnight, or for 10 to 12 hours. Rinse beans, and place in a large heavy-bottomed pot with onion, garlic, Parmesan rinds, olive oil and salt. Cover beans with water, so the water level is a couple of inches above the beans, and bring to a boil, then turn heat down so it's simmering gently. Put a lid on the pot, and cook until beans are tender, adding more water as needed to keep the beans submerged. This could take 1 to 2 hours or more, depending on the beans and whether or not you soaked them. (If you're using an electric pressure cooker: Add 5 cups water, set the machine to high pressure and cook for 25 minutes, then allow the machine to slowly depressurize on its own.)
- Use a spoon to fish out the onion, garlic and cheese rinds; discard. Taste a couple of beans along with the broth. It should be opaque and slightly creamy; adjust the seasoning with more salt if needed.
- Brush both sides of each piece of bread with olive oil, and place on a foil-lined sheet pan. Run the pan under the broiler for 2 minutes, so the bread is crisp at the edges and nicely toasted, then flip bread and repeat. While the bread is still hot, rub a garlic clove along one side of each piece, as if you were grating the garlic on the bread, pushing just firmly enough for the clove to fray and dissolve slightly into the bread.
- To assemble, place a piece of bread at the bottom of four wide, shallow bowls and ladle hot beans and broth on top. Wait a few seconds for the bread to absorb some broth, then ladle a little extra on each one, so it's swimming. Garnish the bowls generously: Drizzle olive oil all over the beans, sprinkle with herbs and flaky sea salt, cover with finely grated Parmesan and grind a little black pepper on top.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 21 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 1230 milligrams, Sugar 9 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rahmat ulllah Mdsiddik
[email protected]This is a delicious and hearty soup. The beans are cooked perfectly and the broth is flavorful. The garlic toast is the perfect accompaniment.
Shah Zamin
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that you can use canned beans, which makes it even faster. The broth is simple but flavorful, and the garlicky toast is a great addition.
MAMUN GAMER YT
[email protected]I wasn't impressed with this recipe. The broth was bland and the beans were overcooked. The garlic toast was good, but it didn't save the dish.
sandesh pokharel official nepal
[email protected]This recipe is a keeper! It's easy to make and the results are delicious. I love the combination of beans, broth, and garlic toast. I'll definitely be making this again.
Serena Hernandez
[email protected]I've made this recipe several times now and it's always a hit. My family loves the flavorful broth and the garlicky toast. It's a great way to use up leftover beans.
Huzaifa Rafiq
[email protected]This is a great recipe for a cold winter day. The broth is so warm and comforting, and the garlicky toast is a delicious addition. I highly recommend this recipe.
Zaryab infinix
[email protected]I made this recipe exactly as written and it turned out great! The broth was flavorful and the beans were cooked perfectly. I served it with a side of salad and it was a complete meal.
Salman Bhayat
[email protected]This dish was a bit bland for my taste. I think it could have used some more seasoning, or maybe some fresh herbs. The garlic toast was good, though.
Resham Raj Chaudhary
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it! The beans and broth were so flavorful, and the garlic toast was the perfect accompaniment. I'll definitely be making this again.
Emmanuel Chijioke.obizue
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that you can use canned beans, which makes it even faster. The broth is simple but flavorful, and the garlicky toast is a great addition.
Sharif miah
[email protected]Easy and delicious! I used a loaf of French bread for the toast and it was perfect. The broth was very flavorful and the beans were cooked perfectly.
Raza Wazir
[email protected]I made this last night and it was delicious! I used cannellini beans and added some diced carrots and celery to the broth. It was a great way to use up some leftover beans and bread.
majed majed
[email protected]This beans and garlic toast dish was an absolute hit with my family! The broth was so flavorful and comforting, and the garlicky toast added a delicious crunch. I'll definitely be making this again soon.