Beans on Toast

 

2 C. dried beans

Sprigs of rosemary and thyme

2–3 whole garlic cloves

4 medium tomatoes, diced small

⅓ C. basil leaves, torn

Salt and pepper

1 loaf crusty bread, sliced

4 large garlic cloves, peeled and smashed

3 T. extra-virgin olive oil

 

Soak beans overnight. The next day, cover them with water and bring to a rapid boil for 5 minutes. Reduce heat to a gentle simmer, add herb sprigs, garlic cloves, and 1 T. salt and simmer until the beans are a creamy texture and have started to pop open (30 to 50 minutes, depending on the bean). Drain cooked beans into a bowl, drizzle with good olive oil. Smash them with a fork to make a paste; add salt and pepper to taste. Mix tomatoes, basil, and salt and pepper to taste in a medium bowl. Toast bread slices, then rub with garlic and brush with oil. Spread bean paste onto toasts with a generous portion of tomato-basil mixture on top.