Warm cannellini beans and softened tomatoes make a spoonable topping for crisply toasted sourdough. Roughly mashing a few beans binds the tomato juices so the topping stays on the bread.
Before you start
Use the drained weight of the beans. A wide skillet gives the tomatoes room to lose moisture before the bread goes in the toaster.
Garlicky White Bean and Tomato Toasts
Warm cannellini beans and softened tomatoes make a spoonable topping for crisply toasted sourdough. Roughly mashing a few beans binds the tomato juices so the topping stays on the bread.
Ingredients
Method
- Warm the oil in a skillet over medium heat. Stir in the garlic for 20–30 seconds, just until fragrant.
- Add tomatoes and salt. Cook 5–7 minutes, stirring occasionally, until the tomatoes slump and the juices thicken.
- Stir in the beans and heat for 3–4 minutes. Mash several spoonfuls against the side of the pan and stir in the lemon juice off the heat.
- Toast the bread until crisp and divide the topping among the four slices immediately.
Notes
Drag a spoon across the skillet. If the trail fills immediately with juice, simmer the topping uncovered for another minute.
Nutrition estimate per serving
| Energy | 357 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrate | 55 g |
| Fat | 9 g |
| Fiber | 9 g |
Calculated from the listed ingredient weights using generic food composition values. Brands, draining and cooking losses can change the values. USDA FoodData Central
Explore more meals in the SkilletGlow recipe index.
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