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You could absolutely cook up some dried beans in place the canned beans with equally (or even more?) delicious results. There’s nothing like a fresh-cooked bean! They’re so melt-in-your-mouth tender but definitely a time commitment. You could play around in the world of Instant Pot beans, but I can’t speak to the results of those…yet.
You can also use feta for a slightly different flavor profile.
You know how chefs, cookbook writers, and food TV personalities always say, “This would make a great lunch or light dinner” for something that clearly would not be enough for someone who enjoys food a little too much (if you know what I mean) and cannot subsist on a “light dinner”? That drives me crazy. I’ll let you be the judge of this one, but I would happily eat one of these toasts as a starter or side dish to my meal! Bon appétit and enjoy!
Marinated White Beans on Olive Oil-Fried Toast
- Yield: 4 servings 1x
Description
Marinated white beans with olive-oil fried toast make a great (and easy!) make-ahead appetizer or side dish out of mostly pantry staples, like canned beans, sun-dried tomatoes, olive oil, and roasted peppers, and a few fresh herbs!
Ingredients
- Two 15-ounce cans cannellini beans, drained and rinsed
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- 2 tablespoons fresh basil leaves, cut into chiffonade
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh oregano
- 1 tablespoon honey
- 2 garlic cloves, finely minced
- Red pepper flakes, to taste
- 1/4 cup finely chopped roasted red peppers
- 1/4 cup finely chopped sun-dried tomatoes
- Kosher salt and freshly ground black pepper
- 4 slices rustic country or Italian bread
- High-quality extra-virgin olive oil
- Crumbled goat cheese, for serving
- Microgreens, for garnish
Instructions
- In a medium mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, herbs, honey, garlic, and red pepper flakes. Fold in the white beans, roasted peppers, and sun-dried tomatoes. Season to taste with salt and pepper. Cover the bowl and set aside to marinate for at least 30 minutes.
- To make the olive oil-fried toasts: Preheat a large skillet over medium heat and add a thin layer of olive oil. Once hot, add the bread slices and fry until golden brown and crisp on both sides. Season with salt and pepper. Serve a generous helping of the beans on top of each bread slice, topped with crumbled goat cheese, if desired, and microgreens.
Notes
Inspiration: Marinated White Beans with Olive Oil Toast on howsweeteats.com