Juicy Beans & Greens… ladled over toast!

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

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Juicy Beans & Greens Ladled over toast

Nothing like spooning up a rustic dish of simply prepared beans for a hearty meatless meal. Or add a scoop of our pork belly burnt ends — this is stick-to-your-ribs wintertime food! 
Course: Brunch, Main Course, Soup, Stew, Stoup, Supper
Cuisine: American
Keyword: beans and greens, rustic food, white beans
Author: Wendy Perry


  • 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


  • 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.


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