Brothy Beans on Garlic Toast
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(20)
Ingredients
2 servings
- 2 slices sourdough bread (3/4 inch thick)
- 3 tablespoons olive oil
- 1 fat garlic clove, smashed
- 1 tablespoon olive oil
- 1 fat shallot, diced
- 1/4 teaspoon chili flakes (or Aleppo or Urfa Biber)
- 1/2 cup roasted bell pepper ( or sub-fresh red bell pepper or diced tomato)
- 1/4 cup castelvetrano olives (or other olives) cut in half
- 1 tablespoon capers (optional)
- 1 cup Lacinato Kale, packed, torn, thick ribs removed
- 14-ounce can of cannellini beans, or white beans, drained (see notes for dry beans)
- 1-1 1/2 cups veggie broth or chicken stock, (or sub water, plus 1 teaspoon Vegetable Boullion paste)
- 1/2 teaspoon dried thyme (or oregano, sage or rosemary- feel free to use 1 teaspoon fresh)
- 1/2-1 teaspoon paprika or smoked paprika
- 1/4 teaspoon salt
- cracked pepper to taste
- 1-2 teaspoons Lemon zest (Meyer Lemon is nice)
- Garnish: fresh Italian parsley ( or basil), Olive oil, Shaved Pecorino (optional)
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Preparation
Step 1
Make the Garlic-infused Toast
Step 2
Heat oil in a large skillet over medium heat, add the smashed garlic clove, and swirl. Once golden and fragrant, set the garlic aside, and add the bread, toasting slowly on each side, until crispy, turning heat to medium-low or low. Make sure the bread is nicely coated in olive oil, adding more as needed. I usually leave the toast on low heat while I make the brothy beans.
Step 3
At the same time, make the Brothy Beans:
Step 4
Heat oil in a medium pot or dutch oven over medium heat, and saute the shallot until fragrant and golden. Add the chili flakes and smashed garlic from the bread skillet. Add the roasted bell pepper, olives, capers, and torn kale, and saute for 2-3 minutes, breaking up the garlic clove a bit. Add the drained beans, broth, paprika, thyme, salt and pepper. Cover and bring to a simmer on low for 5 minutes. If the broth has reduced, feel free to add a little more, so you have at least 1 cup ( or more is fine too). Stir in lemon zest, taste and adjust salt, pepper and chili flakes.
Step 5
Assemble
Step 6
Place a crispy toasted sourdough toast in a wide shallow bowl. Top with half of the beans and broth.
Step 7
Garnish
Step 8
with more lemon zest, a drizzle of olive oil, fresh Italian parsley and optional shaved pecorino cheese. Makes 2 hearty servings.
Step 9
Save recipe for the next time?
