Weeknight Beans on Toast
May 13, 2019
My daughter Grace made me this Weeknight Beans on Toast for Mother's Day dinner. It was so delicious and simple. This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work here. Try mustard greens, kale, or collard greens.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 4 Servings
Ingredients
2 tablespoons extra-virgin olive oil
1 pound sweet or hot Italian sausage, casings removed
5 garlic cloves, 3 thinly sliced, 2 finely grated
¼ teaspoon crushed red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
3 teaspoons kosher salt, divided, plus more
1 (5-ounce) package baby spinach, coarsely chopped
2 (15.5-ounce) cans white beans, rinsed
4 tablespoons. unsalted butter
1 (12") crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise
Directions
1Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2½ teaspoons salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10 - 12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed.
2Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining ½ teaspoon salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.
3Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn the bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast).
4Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.
Do Ahead
1Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.
Recipe by Deb Perelman, Bon Appétit, February 2019
2 Reviews
barbara barna abel
May 14, 2019
This is so up my alley. Can’t wait to try!
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christina hurn
May 14, 2019
Grace is a keeper!