Brothy Beans on Garlic Toast (Printable Version)

Tender beans, kale and olives in savory broth ladled over crisp garlic toast. Simple, cozy and deeply flavorful.

# Ingredients:

→ Garlic-Infused Toast

01 - 2 slices sourdough bread, 2 cm thick
02 - 3 tablespoons olive oil
03 - 1 large garlic clove, smashed

→ Brothy Beans

04 - 1 tablespoon olive oil
05 - 1 large shallot, diced
06 - 1/4 teaspoon chili flakes, Aleppo or Urfa Biber
07 - 120 g roasted red bell pepper, sliced (or fresh red bell pepper or diced tomato as substitute)
08 - 35 g Castelvetrano olives, halved (or other olives)
09 - 1 tablespoon capers (optional)
10 - 30 g Lacinato kale, torn, thick ribs removed (approximately 1 cup, packed)
11 - 400 g canned cannellini or white beans, drained
12 - 250–375 ml vegetable broth or chicken stock (or water plus 1 teaspoon vegetable bouillon paste)
13 - 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme, oregano, sage, or rosemary)
14 - 1/2–1 teaspoon paprika or smoked paprika
15 - 1/4 teaspoon salt
16 - Freshly cracked black pepper, to taste
17 - 1–2 teaspoons lemon zest, finely grated (preferably Meyer lemon)

→ Garnish

18 - Fresh Italian parsley or basil, chopped
19 - Extra virgin olive oil, for drizzling
20 - Shaved pecorino cheese (optional)

# Steps:

01 - Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the smashed garlic clove and swirl until golden and fragrant. Remove the garlic and set aside. Place sourdough slices in the oil, coating both sides. Toast gently on each side until crisp and golden, lowering heat if necessary. Leave toast on very low heat to keep warm while preparing the beans.
02 - Heat 1 tablespoon olive oil in a medium pot or Dutch oven over medium heat. Add diced shallot and sauté until translucent and golden. Stir in chili flakes and the reserved garlic from the toast preparation. Add roasted bell pepper, olives, capers, and torn kale; sauté for 2–3 minutes, gently breaking up the garlic. Add drained beans, broth, paprika, thyme, salt, and cracked black pepper. Cover and bring to a simmer on low heat for 5 minutes. If the mixture thickens too much, add additional broth to maintain at least 250 ml. Stir in lemon zest, taste, and adjust seasoning if needed.
03 - Place one slice of garlic-infused toasted sourdough in a wide, shallow bowl. Ladle half of the beans and broth over the toast. Finish with extra lemon zest, a drizzle of olive oil, fresh parsley or basil, and optional shaved pecorino cheese. Repeat for the second serving and serve immediately.

# Notes:

01 - To utilise dried beans, soak 450 g dried white beans for 6–8 hours, then cook with aromatics and herbs until tender, using 375 ml cooked beans and 250 ml bean broth as a substitute.
02 - For a vegan preparation, omit pecorino cheese or use plant-based alternatives.

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