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Bean Stew on Toast

Active Time: 20 minutes
Total Time: 25 minutes
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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 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)
  • 12 cup Parmesan Cheese (or Pecorino, grated)

Cooking Instructions


    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).

  • 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.

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    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
    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
    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
    add crumbled sausage to the onions while sautéing
    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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