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
6 tablespoons avocado or olive oil
2 tablespoons butter
1 medium onion, thinly sliced
3–4 large garlic cloves, minced
½ teaspoon cumin
½ teaspoon sage
1 teaspoon white pepper
2 cups vegetable broth
1 can (15-ounce) navy beans, undrained
1 can (15-ounce) cannellini beans, drained and rinsed
1 can (14-ounce) diced tomatoes with peppers and onions
1 package (5-ounce) fresh spinach, roughly chopped
Juice and zest of 1 small lemon
1 loaf rustic bread, 1-inch thick slices
Additional oil
Fresh cilantro, chopped
Cheese, grated (we used smoked gouda)
Directions
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.
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.
Brush both sides of bread with oil. Toast until crispy.
Spoon juicy beans over toast in bowls. Drizzle with oil. Scatter with cilantro and grated cheese. Enjoy immediately.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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