Simple Beans on Toast

Recipe from Steve Sando

Adapted by J. J. Goode

Simple Beans on Toast
Rikki Snyder for The New York Times
Total Time
2 hours 30 minutes
Rating
4(434)
Comments
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These utterly simple beans come from Steve Sando, the owner of Rancho Gordo, which is known for its heirloom bean varieties. You can use any kind of dried bean (cannellini is pictured here); do not used canned beans. This recipe leans on great ingredients, which don't need much help, and lets them shine. That means you should use the best you've got, right down to the drizzle of olive oil that finishes the dish. If you do want to dress them up a bit, add a bay leaf at the beginning of cooking, and a sprig of thyme or rosemary during the last hour or so of cooking. —J. J. Goode

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Ingredients

Yield:4 to 8 servings
  • 2tablespoons extra-virgin olive oil, plus more for finishing
  • 3medium garlic cloves, finely chopped
  • 1medium white or yellow onion, finely chopped
  • 1medium carrot, peeled and finely chopped
  • 1medium stalk celery, finely chopped
  • 1pound dried heirloom beans, picked over and rinsed
  • 2teaspoons kosher salt
  • 8large slices crusty bread, cut ½-inch thick
  • 4tablespoons unsalted butter, softened
  • Flaky sea salt and ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

509 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 73 grams carbohydrates; 14 grams dietary fiber; 6 grams sugars; 23 grams protein; 413 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers. Add the garlic, onion, carrot and celery and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 8 minutes.

  2. Step 2

    Add the beans and enough water to cover by about 2 inches. Increase the heat to high and bring to a boil; cook for 15 minutes. Reduce the heat to a very gentle simmer (bubbles just barely breaking the surface), partly cover and cook until the pot stops smelling like the aromatics and starts smelling like the beans, 1 hour to 1 hour 15 minutes. Add more water if necessary to keep the beans fully submerged. Gently stir in kosher salt and continue cooking until the beans are creamy in texture but not bursting, 10 to 45 minutes more.

  3. Step 3

    Drain the beans, reserving the tasty cooking liquid for another purpose, such as a base for soup or a vehicle for egg poaching. You can store leftover beans in their cooking liquid in an airtight container in the fridge for up to 5 days.

  4. Step 4

    Toast the bread and then butter each piece. Spoon about ½ cup beans onto each piece of toast and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about ¼ cup per toast). Drizzle with olive oil and sprinkle with sea salt and pepper to taste.

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Ratings

4 out of 5
434 user ratings
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Comments

Sydney

I tenaciously read reviews hoping to see someone who tested this recipe with canned beans… With a bare fridge and an empty pantry—I was a rebel and used CANNED cannellini beans and it came out divine! Took a sliver of the time (only followed up until the boil) and sprinkled with smoked paprika! Also used half the salt and it was perfect. Can’t wait to make this again.

Jessicak

I live at 8000 feet! I always have to soak all dried beans for about 12 hours and cook extra hours to get the soft. What about these heirloom beans? Are that the same? Thanks for any suggestions.

Rebecca

Incredibly delicious and satisfying, especially with a squeeze of lemon juice to finish (along with the olive oil, sea salt, and pepper) and a side of lightly dressed fresh arugula. And patience is rewarded: cook the wonderful Marcella beans as long as it takes for them to become buttery soft.

melissa

Saw the recipe and wanted quickly for breakfast so used what I had on hand: sautéed a small onion carrot and garlic until soft then added drained, great northern beans and 2 cups of water, a few cherry tomatoes, sprinkled some thyme, onion powder, garlic powder, and kosher salt and a parm rind. Brought it to a simmer for about 10 minutes then mashed it all together - perfect consistency - put on Ezekiel toast, sprinkled with a little chili pepper and olive oil.

Melissa in Miami

Made with supermarket Camelia pinto beans cooked in my instant pot. Dry toasted sprouted Ezekiel bread. Half tablespoon of lemon olive oil and Maldon sea salt on top. Delicious and so satisfying! Perfect for my Mediterranean eating and calorie counting.

ali

Do you throw away the vegetables or separate the beans? Or just blend them together …?

Sue

@ali Keep the vegetables and eat them with the beans!,

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Credits

Adapted from Steve Sando

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