You can make this recipe by soaking your beans overnight and cooking them the next day, but why not just use canned? Here’s a classic idea for an easy meatless lunch or dinner that is healthy and satisfying.
For the Toast
- 1 sourdough roll, cut in half
- 1 clove garlic, whole, peeled, mashed with a knife, and cut in half
- olive oil, about for brushing on the bread
For the Beans
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 small shallot, minced
- 1 clove garlic, minced or grated on a microplane
- 1 Tbsp capers
- 1 tsp fresh thyme (½ tsp dried)
- ½ tsp fresh minced sage (¼ tsp dried)
- 1 can cannellini or white beans, drained and rinsed
- 2 cups chicken or veggie broth
- salt & pepper to taste
- Fresh flat-leaf parsley, chopped for garnish
- Fresh chives, chopped for garnish
Start with the garlic toast:
Cut the rolls in half. Turn on the broiler and toast the bread until lightly golden. Carefully pull the rolls out of the oven and rub the garlic on the cut side of each slice until you can smell its aroma. Brush with olive oil and return to the broiler cut-side-up until golden brown and fragrant. Place each sliced roll garlic side up into a bowl and set aside.
Heat the butter and olive oil in a medium-sized saucepan and sauté the shallot until translucent and fragrant. Add the minced garlic, capers, thyme, and sage and continue to sauté for about 2 minutes. Add the broth to the pan, then the beans. Bring the heat to a boil, then simmer on low heat, uncovered, for about 30 minutes. Taste and add salt and pepper to taste. Spoon into the breaded bowls and top with the parsley and chives.
Serves 2.
Add spinach or another green to the broth at the end of cooking time to make it a heartier meal.
