Beans and Toasts

Name: Beans and Toasts
Ingredients: 4 thick slices country bread; 4 tablespoons olive oil; 2 garlic cloves, sliced; fresh sage leaf (whole or halved lengthwise, just a few); 1 (796 ml) can diced tomatoes, with juice; 1 (540 ml) can cannellini beans or 1 (540 ml) can white kidney beans, undrained; 12 teaspoon salt; 14 teaspoon pepper

8 ingredients

6 steps

Ingredients

4 thick slices country bread
4 tablespoons olive oil
2 garlic cloves, sliced
fresh sage leaf (whole or halved lengthwise, just a few)
1 (796 ml) can diced tomatoes, with juice
1 (540 ml) can cannellini beans or 1 (540 ml) can white kidney beans, undrained
12 teaspoon salt
14 teaspoon pepper

Directions

1

Sprinkle bread with about 2 tablespoons of the oil.
2

Toast slices in broiler until crusty and golden; keep warm.
3

Heat remaining 2 tablespoons oil in a large, heavy frying pan over medium-high heat, add garlic and sage and stir until garlic begins to turn golden, about one minute.
4

Add tomatoes, beans, salt and pepper, stirring to combine.
5

Cook until liquid is reduced and slightly thickened, about 5 minutes more.
6

Serve in heated bowls, placing a slice of toast in each bowl, then spoon the bean mixture over it.