Tuscan Beans on Toast

When your friend is a foodie, it’s both easy and difficult to buy gifts. Easy, because you know exactly what they like, and difficult, because there’s a good chance they already own whatever it is you were planning on buying them. This is the case when Adrianna and I try and buy each other gifts, however, we seemed to have both pulled it off nicely this past Christmas. I gave her a cutting board that was hand-made by my step-dad, and it’s already made its appearance in posts like this and this. I understand that since he made it he should get most of the credit, but let’s not dwell on this for too long, okay?

Adrianna got me this cookbook and so far, I think we’re going to be very happy together. I spent an entire afternoon with this new book just flipping through the pages so that we could sort of “get to know” one another, and this recipe really sums up what I love about it so much. It didn’t require that I buy weird things like truffle butter or almond flour, and I didn’t have to plan my day around any kind of intensive prep schedule. However, by blending together just a few simple items I had in my pantry I suddenly had an absolutely divine pot of beans to spoon over toasted ciabatta bread. This would be a great appetizer, but you can also use it as I did and have it as a light dinner. I know, maybe I’m weird for eating beans on toast for dinner, but just give it a try before you judge me, okay?

Tuscan Beans on Toast

Adapted from Salt to Taste by Marco Canora

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The original recipe called for using dried beans that had to then be soaked over night, but I wanted to customize it for canned beans so I could make it in less time. Also, the parmesan cheese is an addition of mine, but I can’t imagine this recipe without it.

2 cans cannellini beans
1 tablespoon olive oil
2 cloves garlic
1 ½ tablespoons chopped sage
1-2 cups water
Salt & pepper
Parmesan cheese

Cut the cloves of garlic in half and sauté in the oil for 30 seconds, just to begin extracting the flavors. Add in the cannelini beans and sage, then add water until the beans are submerged under ¼ of water. Sprinkle with salt and pepper and stew the beans for 30-45 minutes, stirring occasionally, until the layer of water has evaporated.

Using a vegetable peeler, slice off pieces of parmesan cheese. Spoon the beans over toasted slices of ciabatta bread and sprinkle with the slices of parmesan. Now, prepare yourself for some amazing beans.

Tagged as: Beans