pMaybe you still have some cheese and sod board prospects in the fridge from Christmas? I know I still have some things to go through, but other than that, my fridge and cupboards feel completely empty. Beans on toast have always been my go-to meal for times like these, when I need comfort, familiarity and ease. But what used to involve opening a can and reheating its contents has now become something much more elaborate. But only slightly: These beans are very simple and quick to prepare, with store-bought garnishes adding real depth.
Appetizer beans on toast
I like to use about a third of pitted olives with a mix of sun-dried tomatoes and artichokes, but use whatever ratio and vegetables you have on hand. And definitely use the olive oil found in appetizer jars, as it is liquid gold.
Preparatory school 10 minutes
He cooks 35 minutes
serves 4
olive oilOr oil from appetizer jars
4 garlic clovesPeeled and cut into thin slices
2 leeks, Peeled and cut into thin slices
250 grams of vegetable appetizer of your choicechopped (see recipe introduction)
1 teaspoon dried oregano
½ teaspoon sweet smoked paprika
1 stacked tablespoon Tomato puree
350 grams mashed
700g can of cannellini beansOr 2 boxes of 400 grams
Sea salt and Black pepper
4 slices Ciabatta
½ bunch of basilThe leaves were picked
Leftover cheeseIf you like
Place a large ovenproof skillet or wide, shallow casserole over medium-low heat, add three tablespoons of olive oil, the garlic and the shallots, and sauté for five minutes until they begin to soften. Add the chopped garnish, dried oregano and paprika, fry for another five minutes, then add the tomato paste followed by the passata and cannellini beans, including the liquid from the jar. Season well and bring to a boil, then reduce the heat to a simmer and simmer gently for 20 minutes, until reduced slightly and rich.
When the beans are ready, heat the grill to high. Toast the ciabatta bread and divide it among four plates. Chop most of the basil into the beans, then place the pan under the hot broiler for three to five minutes, until a nice crust forms on top. Drizzle a little olive oil over each slice of toasted ciabatta bread, then place them on top of the beans. Finish with the remaining basil leaves and any remaining cheese you have, then tuck in.
