SIMPLE BEANS ON TOAST
These utterly simple beans come from Steve Sando, the owner of Rancho Gordo, which is known for its heirloom bean varieties. You can use any kind of dried bean (cannellini is pictured here); do not used canned beans. This recipe leans on great ingredients, which don't need much help, and lets them shine. That means you should use the best you've got, right down to the drizzle of olive oil that finishes the dish. If you do want to dress them up a bit, add a bay leaf at the beginning of cooking, and a sprig of thyme or rosemary during the last hour or so of cooking.
Provided by J. J. Goode
Categories appetizer, main course
Time 2h30m
Yield 4 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers. Add the garlic, onion, carrot and celery and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 8 minutes.
- Add the beans and enough water to cover by about 2 inches. Increase the heat to high and bring to a boil; cook for 15 minutes. Reduce the heat to a very gentle simmer (bubbles just barely breaking the surface), partly cover and cook until the pot stops smelling like the aromatics and starts smelling like the beans, 1 hour to 1 hour 15 minutes. Add more water if necessary to keep the beans fully submerged. Gently stir in kosher salt and continue cooking until the beans are creamy in texture but not bursting, 10 to 45 minutes more.
- Drain the beans, reserving the tasty cooking liquid for another purpose, such as a base for soup or a vehicle for egg poaching. You can store leftover beans in their cooking liquid in an airtight container in the fridge for up to 5 days.
- Toast the bread and then butter each piece. Spoon about 1/2 cup beans onto each piece of toast and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about 1/4 cup per toast). Drizzle with olive oil and sprinkle with sea salt and pepper to taste.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 413 milligrams, Sugar 7 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
Hamza Awan
[email protected]I'm not sure what I did wrong, but my beans turned out really dry and bland. I'm going to try this recipe again with some different beans.
agha hammad
[email protected]This is the best beans on toast recipe I've ever tried. It's so simple to make, but it's packed with flavor.
Tariq Talpur
[email protected]I'm always looking for new ways to use up leftover beans, and this recipe is a great option. It's quick and easy to make, and it's also very delicious.
Clinton ThankGod
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love the beans and toast, and they don't even realize they're eating vegetables.
Bilal Rajoot
[email protected]I've been making this recipe for years, and it's always a crowd-pleaser. It's the perfect comfort food for a cold winter day.
BENARD ONDICHO
[email protected]This is my new favorite recipe for beans on toast! It's so easy to make, and it's always a hit with my family.
SUPA JA
[email protected]I'm not a big fan of beans, but this recipe was surprisingly good. The beans were creamy and flavorful, and the toast was perfectly crispy.
Nirob Hossen
[email protected]This recipe was a bit too bland for my taste. I would have liked it more if it had more spices or herbs.
Junaid Bataq
[email protected]This is the perfect recipe for a busy weeknight meal. It's quick and easy to make, and it's also very affordable.
Adnan hussain Magsi
[email protected]I'm a vegetarian, so I'm always looking for new and exciting meatless meals. This recipe is a great addition to my repertoire. It's healthy, filling, and delicious.
Byjed Byjed
[email protected]This recipe is a great way to use up leftover beans. I usually make a big pot of beans on the weekend, and then I use them throughout the week in different dishes. This is one of my favorites.
Akajehovah Great
[email protected]I've made this recipe several times, and it's always a success. I love that it's so customizable - I can add whatever vegetables or spices I have on hand.
Leanne Lisa Jones
[email protected]I followed the recipe exactly, but my beans turned out dry and bland. I'm not sure what went wrong.
Pablo Carsee
[email protected]This is my go-to recipe for a quick and easy meal. It's so simple to make, and it's always a hit with my family.
Egondu Ihedioha
[email protected]I'm not a huge fan of beans, but this recipe changed my mind! The beans are creamy and flavorful, and the toast is perfectly crispy. I'll definitely be making this again.
Thefirstone six
[email protected]This simple beans on toast recipe is a lifesaver! It's quick, easy, and absolutely delicious. I love that I can use canned beans, so I always have the ingredients on hand. And the best part is that it's so versatile - I can add different spices, herb