Cannellini Bean Tartine
- March 24, 2015 |
- by Kirstin Uhrenholdt
Fast, cheap and cheerful, this dish has all the makings of the perfect dinner for a college student. It requires just one pan and provides crunchy carbs and protein-rich tangy beans. Serve with greens on the side or on top. Make sure you get the bread good and crisp, that little bit of crunch makes a big difference.
As Shelly Peppel at Cookbooks365 wrote after making the dish for her family:
“The kitchen, the house, smelled like an Italian grandmother’s kitchen and magically made my husband put down his work and appear at my side. Kids started circling the stove. When’s dinner? What smells so good? This recipe, which combines five ingredients and good bread is comfort food at its finest. And I can tell you that every last speck of sauce and fleck of parsley was consumed by a pack of hungry teens and one adoring husband who all raved and ate simultaneously.”
Olive oil, for the pan
4 slices good-quality bread
½ onion, chopped
1 to 2 garlic cloves, minced (or more if you’re in that kind of mood)
1 can (15 ounces) cannellini or other white beans, drained
1 cup tomato sauce (your favorite kind)
Heat a medium heavy-bottomed skillet over medium high heat. Drizzle in olive oil to cover the bottom. Slide in the pieces of bread and let them sizzle on both sides until they are golden and very crisp. Remove them from the pan and transfer to a plate.
Drizzle a little more oil onto the pan if necessary and add the onion and garlic. Cook over medium-high heat until they soften and turn golden, about 5 minutes. Add the beans and tomato sauce and simmer, stirring occasionally, until the beans and sauce are well acquainted, about 10 more minutes.
Arrange the toast in shallow bowls, or on a chipped plate … whatever you have. Spoon the beans on top. Enjoy!
play with it!
• Slide a fried egg on top, then shower with Parmesan cheese.
• Add lots of hot sauce or a dash of Worcestershire.
• Fold raw chopped spinach into the beans when adding the tomato sauce.
• Tuck a few cubes of aged cheddar into the sauce to melt at the last minute.
• Add shredded raw kale or any greens dressed with a tart vinaigrette.
• Drizzle with balsamic vinegar or a squeeze of lemon juice.
• Toss in fresh herbs, such as parsley, thyme, or rosemary.
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