Bean Stew on Toast
Why we love it:
- 1 Yellow Onion
- 2 ribs Celery
- 5 cloves Garlic (divided)
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Dried Oregano
- 1 pinch Red Pepper Flakes (optional)
- 1 28-ounce can Diced Tomatoes (or crushed)
- 2 teaspoons Kosher Salt (divided)
- 1 bunch Asparagus
- 2 15-ounce cans Cannellini Beans (or any white beans, drained)
- 4 Tablespoons Unsalted Butter
- Bread (Ciabatta or Sourdough - 4 slices, sliced thickly and maybe 2x this much)
- 1⁄2 cup Parmesan Cheese (or Pecorino, grated)
1. HEAT THE OVEN TO 425 DEGREES
2. ONION + GARLIC + CELERY
Small dice the onion and celery. Mince all but 1 clove of the garlic. Heat the oil in a large Dutch oven or high-sided skillet over medium-high heat. Add the garlic, celery, onion, oregano and red pepper flakes (if using). Cook, stirring often, until garlic is beginning to get golden around the edges, about 1 minute.
Add the can of tomatoes, then 1 teaspoon of the salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, about 10 minutes.
Meanwhile, trim the ends of the asparagus off and place on a baking sheet. Sprinkle with a drizzle of olive oil and a pinch of salt (you don’t need a measurement for this, but not too much or you’re wasting oil.) Roast for about 6 minutes until tender and bright green (skinny stalks will take less time).
Add the beans and cook until warmed through, about 3 minutes, while the asparagus is cooking. Taste the stew and season with more salt if needed.
Slice the bread and either toast or broil it. Butter evenly with the butter. Cut the remaining garlic clove in half and carefully rub the toast generously with the cut face of the clove.
Divide toast among plates. Ladle a generous amount of bean stew over the bread and top with Parmesan. Serve asparagus on the side.