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Beans on toast
A classic, simple British dish that is served for breakfast, lunch or dinner.
YIELDS
2
Ingredients
- 2 thick slices sourdough bread
- 3 tablespoons unsalted butter, room temperature, divided
- 1 garlic clove, peeled and cut in half
- 1 shallot, finely diced
- Kosher salt and black pepper
- 1 (540 mL) can white kidney beans, drained and rinsed
- 1 1/2 cups (375 ml) chicken or vegetable broth
- 2 to 3 tablespoons chopped dill
- 2 tablespoons finely chopped chives
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 to 4 tablespoons crumbled feta
- Extra virgin olive oil, optional
Directions
- Heat a large skillet or sauté pan over medium heat.
- Spread 1 tablespoon of butter over each piece of bread, coating both sides. Toast the bread in your preheated pan until golden brown, flipping once. Remove the toast to two serving dishes and, while still hot in the pan, rub the toast with the cut side of the garlic clove. Mince the remaining garlic and set aside.
- Add the remaining tablespoon of butter to the pan along with the shallots, season with salt and pepper, and cook until lightly golden brown, about one to two minutes. Add in the garlic and cook for an additional minute.
- Add in the beans and broth and bring to a simmer. Cook for one to two minutes to allow the broth to thicken and bring the flavours together. Stir in the dill, chives, and crushed red pepper flakes, to taste. Season with more salt and pepper, if needed, and spoon the beans over the toast. Scatter the cheese over top and drizzle with extra virgin olive oil, if using. Enjoy!
