Bean Stew on Toast

Active Time: 20 minutes

Total Time: 25 minutes

Why we love it:

“Beans on toast” is very British. It’s easy, homey, warming and so crazy adaptable. If you’ve been making Corona-Sourdough, use it here!

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.
3. TOMATOES

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.
4. ASPARAGUS

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).
5. BEANS

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.
6. TOAST

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.
7. SERVING

Divide toast among plates. Ladle a generous amount of bean stew over the bread and top with Parmesan. Serve asparagus on the side.

GLUTEN FREE:

serve over GF bread or over cooked quinoa or lentils
PALEO:

use a bag of cauliflower rice and frozen spinach instead of the beans. If you don’t do tomatoes, use stock or bone broth. Add sausage to the onions. Serve over roasted spaghetti squash
VEGAN:

omit cheese and toast without butter
PESCATARIAN:

I especially love chopped shrimp added to this, add them with the beans and cook until pink. Crab meat would be awesome too
EGG:

put a fried egg on it!
BEANS:

pictured here are gigante beans. Any white beans, pinto, or garbanzo beans are great. If you use dried beans, add a ladle full of the cooking liquid to the tomatoes too
ASPARAGUS:

adding leafy greens to the stew is wonderful, fresh or frozen, stir them in with enough time to wilt and heat through. Or sub a side vegetable of your choice
MUST HAVE MEAT:

add crumbled sausage to the onions while sautéing
KIDS CORNER:

separate the toast from the stew. I’d add an egg or sausage because my kids will eat that. And try the beans without tomato if they don’t do red sauce.

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