Toast with saucy pizza-flavored beans and lots of cheese. Makes a hearty breakfast or a quick weeknight dinner.
INGREDIENTS
- 6 thin slices sandwich bread, or bread of choice
- 2 tablespoons (30 ml) olive oil, plus more for bread
- 2 garlic cloves, grated
- 2 tablespoons (30 ml) tomato paste, I use double concentrated
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet smoked paprika
- 2 cups (410 g) cooked cannellini beans, I use canned
- 2 tablespoons chopped fresh parsley
- 1 tablespoon (15 g) unsalted butter
- 6 oz (170 g) Provolone (or Edam) cheese, grated
INSTRUCTIONS
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Brush bread slices with oil on both sides and place them on the baking sheet. Place in the middle of the oven and toast the bread 2 minutes on each side, just until the edges get slightly crispy. Remove from the oven, set aside and turn up the heat to 400°F (200°C).
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Prepare the beans:
Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add the garlic and let it cook for about 15 seconds, just until fragrant. Stir in the tomato paste, oregano and paprika and cook for about 30 seconds, until they’re fragrant and melt into each other.
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Fold in the beans, making sure they’re all coated with the tomato paste. Add 1/2 cup (120 ml) of water and parsley.
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Stir and cook on medium heat, maintaining a gentle simmer, until the sauce is creamy (and not like a soup) – about 10 minutes. Add the butter and mix it evenly with the beans as it melts. Taste and adjust seasonings, then remove beans from heat.
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Bake:
Once the oven is ready, spoon the beans evenly over the bread slices. Top each slice with grated cheese. Bake in the oven until the cheese is melted and bubbly, about 5 minutes. Remove from the oven and serve (add some sliced fresh basil if you have it on hand).
