Sometimes, all we need is a bowl of good beans. Filling on their own, and usually with a hunk’o cornbread alongside, I’ve changed things up a bit and instead, spooning these hearty and robust white beans and greens over some really good toast.
Fix this dish in a flash… by the time you throw everything in the pot and make your toast, it’ll be time to pour yourself a nice glass of wine, grab a spoon and cozy up by the fire. Should your heart desire something more, be sure to fix some of my Sweet Heat Sticky Belly Burnt Ends. A pairing made in culinary heaven.
This recipe created for and published in Carolina Country Magazine September 2023 © (copyrighted)
Propping/styling and photography by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor
Be sure to visit (and share) my online stores:
Aunt Dee Dee’s Kitchen …my unique seasonings (including salt-free), kitchen doodads & more!
Rada Knives and Kitchen Tools USA made budget-friendly cutlery (great for gifting)
Watkins 1868 Store. Did your mama and grandma buy from “the Watkins Man?” The best vanilla…
Credentials @ LinkedIn
Disclosure: I only recommend products here I use myself. I may receive a small commission from affiliate links on this or other posts on this web site at no additional costs to you.
CLICK HERE TO SUBSCRIBE TO MY TABLE SCRAPS NEWSLETTER!
Find me on social media:
Wendy’s HOME EConomics! Page on FB @culinaryadventuristwendy on IG
Aunt Dee Dee’s Kitchen Page on FB
@auntdeedeeskitchen on IG
Juicy Beans & Greens Ladled over toast
Ingredients
- 6 tablespoons avocado or olive oil
- 2 tablespoons butter
- 1 medium onion thinly sliced
- 3-4 large cloves garlic minced
- ½ teaspoon cumin
- ½ teaspoon sage
- 1 teaspoon white pepper
- 2 cups vegetable broth
- 1 15 oz. can navy beans undrained
- 1 15 oz. can cannellini beans drained and rinsed
- 1 14 oz. can diced tomatoes with peppers and onions
- 1 5 oz. pkg. fresh spinach roughly chopped
- juice & zest 1 small lemon
- 1 loaf rustic bread sliced 1" thick
- additional oil
- fresh cilantro chopped
- cheese for grating I used smoked gouda
Instructions
- Heat oil with butter over medium heat in large skillet until butter melts. Add onion and cook 3 minutes. Add garlic and cook 3 minutes more until lightly browned.
- Stir in seasonings, broth, beans and tomatoes. Increase heat to medium-high and bring to boil for 2 minutes. Reduce to a slow simmer and cook for about 5 minutes. Turn off heat and stir in spinach, lemon juice and zest. Stir until spinach is wilted. Taste and add salt if needed.
- Brush both sides of bread with oil. Toast until crispy.
- Spoon juicy beans over toast in bowls. Drizzle with oil. Scatter with cilantro and grated cheese. Enjoy immediately.
