WEEKNIGHT BEANS ON TOAST
This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work here. Try mustard greens, kale, or collard greens.
Provided by Deb Perelman
Categories Bon Appétit Sausage Pork Garlic Tomato Spinach Bean Parmesan Small Plates Kid-Friendly Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2 1/2 tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10-12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed.
- Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining 1/2 tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.
- Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast).
- Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.
- Do Ahead
- Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.
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SUMER SINGH RATHORE
[email protected]This is a great recipe for a quick and easy meal. I especially love that I can use canned beans, which makes it even faster.
Junior Foncha
[email protected]I followed the recipe exactly and it turned out perfect! I will definitely be making this again.
Ismail Jhangir
[email protected]This was a bit bland for my taste. I think I'll try adding some cheese next time.
Carolitta
[email protected]Meh.
Arlyn Fajagutana
[email protected]Not bad! I added some extra spices to give it a bit more flavor.
Surendra Saphi
[email protected]This is now my go-to recipe for beans on toast. It's so easy to make and always turns out delicious. I love that I can use any type of beans I have on hand.
Lut Muhammad furk
[email protected]5/5! Loved it.
Zarif Ahmed Rakin
[email protected]I was skeptical at first, but this dish turned out to be really good! The beans were perfectly seasoned and the toast was nice and crispy. I would definitely recommend this recipe.
Jermaine Mitchell
[email protected]Delicious and affordable! Will definitely be making this again.
Megan Baker
[email protected]This was a quick and easy meal to make on a weeknight! I used canned beans, which made it even faster. The beans were creamy and flavorful, and the toast was perfectly crispy. I would definitely make this again.