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Recipe

Cannellini Beans over Garlic Toast

Scott Phillips

Servings: 2 as a main course

The irresistible garlicky aroma wafting from these hearty open-face sandwiches comes from a flavored butter that’s slathered over the warm bread and also mixed into the beans.

Ingredients

  • 1-1/2 oz. (3 Tbs.) unsalted butter, softened
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1 large clove garlic, pressed or finely grated on a rasp grater
  • 1 Tbs. extra-virgin olive oil
  • 4 oz. pancetta, finely chopped (about 3/4 cup)
  • 1 medium shallot, chopped
  • 1 19-oz. can cannellini beans, drained and rinsed
  • 5 oz. grape tomatoes (about 1 cup), halved
  • 3/4 cup lower-salt chicken broth or water; more as needed
  • 1 Tbs. tomato paste
  • 1 tsp. coarsely ground black pepper
  • Kosher salt
  • 2 large 3/4-inch-thick slices boule (rustic round-style bread)

Nutritional Information

      Calories (kcal) : 780
      Fat Calories (kcal): 360
      Fat (g): 41
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 85
      Sodium (mg): 1440
      Carbohydrates (g): 73
      Fiber (g): 13
      Protein (g): 28

Preparation

  • Position a rack 8 inches below the broiler and heat the broiler on high. Combine the butter, 1 Tbs. of the parsley, and the garlic in a small bowl.
  • Heat the oil in a 12-inch skillet over medium heat. Add the pancetta and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Add the shallot and cook, stirring occasionally, until translucent, about 2 minutes. Add the beans, tomatoes, broth, tomato paste, and 1-1/2 Tbs. of the parsley. Bring to a boil, reduce the heat to maintain a simmer, cover, and cook for 10 minutes to meld the flavors.
  • Uncover and cook, mashing some of the beans with a fork or potato masher but leaving most whole, until the mixture is saucy, about 2 minutes. If the beans are dry, add broth. Season to taste with salt and pepper.
  • Meanwhile, toast the bread under the broiler on both sides until golden. Spread one side of each piece with some of the garlic butter.
  • Stir the remaining garlic butter into the bean mixture. Place the toasts on plates, and spoon the beans over. Sprinkle with the remaining 1/2 Tbs. parsley and serve.

Reviews

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Reviews

  • User avater
    KFaitour | 01/22/2015

    This is simple and incredible. Doubtless, it will enter our weekly rotation. Don't be fooled by it's humble appearance. This dish packs a flavor punch!

  • TangoPatty | 01/07/2015

    Very tasty and easy to make

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