Marinated bean toast has become a staple at our home. We probably enjoy it at least once a week. What I love about the recipe besides tasting great, is that it is so simple to make. Dinner on the table in thirty minutes. Did I mention it is vegetarian?
I have been working on some quick and easy recipes for those tired nights after a long day. I do not want take out, and I do not want to drive somewhere. All I really crave after a long day of work or travel is a recipe that is comfortable and uses fresh ingredients. Not to mention a vegetable or two. What is it with hotel restaurants? They lack on the veggie department. This recipe is one of those get down and dirty recipes that you should have in your back pocket.
I have tried it with a few different types of beans, and come back to the old faithful cannellini bean as the texture is better on toast. It is kind of creamy and it doesn’t roll off. I also like to grill the bread slices, and you can use an outdoor or indoor grill pan to do this, just be sure to get a nice even char as it compliments the herbs as well as olive oil.
Marinated Bean Toast
*inspired by a recipe I saw in Bon Appetit
** serves two as a main along with a green salad
15 ounce can cannellini beans
1 small shallot, finely minced (about 2 tablespoons)
1 tablespoon apple cider vinegar
1/3 cup olive oil
1/2 cup parsley, roughly chopped
1 teaspoon oregano
1/4 teaspoon chili flakes
kosher salt to taste
4 slices favorite bread – we use country style or a rich rye
Drain beans and rinse well. Set aside and let dry.
In a medium sized bowl, stir together the shallot, vinegar, olive oil, parsley, oregano and chili flakes.
Add the beans. Season to taste with salt and pepper. May or may not need it.
Brush the bread slices with some olive oil and then grill until lightly charred on the sides and grill marks.
Place 2 slices of grilled bread onto a plate and top with half of the bean mixture. Repeat with the other two slices of bread.
Drizzle with more olive oil.