This recipe for Marinated bean toast has become a regular at our house. I have been making it at least once a week for the past two months. It is that good. What I love about this recipe besides tasting great, is that it is so easy to make.. I can have lunch or dinner on the table in less than thirty minutes. Did I mention it is vegetarian? Bonus!
I have been working on some quick and easy recipes for those days or evenings when I just do not want to cook. I do not want take out, and I do not want to drive somewhere. I just want to be lazy at home with some good food..
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 in 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. If I have time I 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 creamy beans, fresh herbs and the fruitful olive oil.
Recipe: 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 a country style or a rich rye
- olive oil
- 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.