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Beans on Toast<\/p>\nBeans on Toast<\/p>\n
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2 C. dried beans<\/p>\n
Sprigs of rosemary and thyme<\/p>\n
2\u20133 whole garlic cloves<\/p>\n
4 medium tomatoes, diced small<\/p>\n
\u2153 C. basil leaves, torn<\/p>\n
Salt and pepper<\/p>\n
1 loaf crusty bread, sliced<\/p>\n
4 large garlic cloves, peeled and smashed<\/p>\n
3 T. extra-virgin olive oil<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Beans on Toast 2 C. dried beans Sprigs of rosemary and thyme 2\u20133 whole garlic cloves 4 medium tomatoes, diced small \u2153 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…<\/p>\n