Juicy Beans & Greens Ladled over toast
Nothing like spooning up a rustic dish of simply prepared beans for a hearty meatless meal. Or add a scoop of our pork belly burnt ends — this is stick-to-your-ribs wintertime food!
Ingredients
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6 tablespoons avocado or olive oil
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2 tablespoons butter
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1 medium onion, thinly sliced
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3–4 large garlic cloves, minced
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½ teaspoon cumin
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½ teaspoon sage
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1 teaspoon white pepper
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2 cups vegetable broth
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1 can (15-ounce) navy beans, undrained
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1 can (15-ounce) cannellini beans, drained and rinsed
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1 can (14-ounce) diced tomatoes with peppers and onions
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1 package (5-ounce) fresh spinach, roughly chopped
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Juice and zest of 1 small lemon
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1 loaf rustic bread, 1-inch thick slices
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Additional oil
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Fresh cilantro, chopped
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Cheese, grated (we used smoked gouda)
Directions
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Heat oil with butter over medium heat in large skillet until butter melts. Add onion and cook 3 minutes. Add garlic and cook 3 minutes more until lightly browned.
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Stir in seasonings, broth, beans and tomatoes. Increase heat to medium-high and bring to boil for 2 minutes. Reduce to a slow simmer and cook for about 5 minutes. Turn off heat and stir in spinach, lemon juice and zest. Stir until spinach is wilted. Taste and add salt if needed.
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Brush both sides of bread with oil. Toast until crispy.
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Spoon juicy beans over toast in bowls. Drizzle with oil. Scatter with cilantro and grated cheese. Enjoy immediately.
