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
Ingredients
6tablespoonsavocado or olive oil
2tablespoonsbutter
1mediumonionthinly sliced
3-4large clovesgarlicminced
½teaspooncumin
½teaspoonsage
1teaspoonwhite pepper
2cupsvegetable broth
115 oz. cannavy beansundrained
115 oz. cancannellini beansdrained and rinsed
114 oz. candiced tomatoes with peppers and onions
15 oz. pkg.fresh spinachroughly chopped
juice & zest1 smalllemon
1loaf rustic breadsliced 1" thick
additional oil
fresh cilantrochopped
cheese for gratingI 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.