Beans and Greens

Saucy White Beans and Greens on Toast

4.7

(3)

3 Reviews

This combination of canned cannellini and cranberry beans cooked with spinach, jalapeño, cumin, and citrus is a cozy, quick dinner.

Justin Chapple

Published on April 25, 2023

Saucy White Beans and Greens on Toast — Photo:
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Total Time:

30 mins

Servings:

4 servings

This recipe is a lighter version of the classic British-style beans on toast, which typically uses beans in a sweet, thick sauce. Instead, Chapple combines canned cannellini beans and Roman beans (also known as cranberry beans) with spinach, jalapeño, cumin, and citrus, which meld together to create a fresh and bright flavor. The secret to adding more depth and heartiness to the dish is to reserve the liquid from the canned beans. This liquid can be used as a thickener and also adds an extra layer of delicious earthy flavor to the mixture. The brothy beans are then spooned over slices of crispy toasted bread, making for a satisfying springtime meal.

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Ingredients

2 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil, divided
2 medium shallots, halved and thinly sliced (about 2/3 cup)
4 medium garlic cloves, thinly sliced (about 1 tablespoon)
1 medium jalapeño chile, stemmed, seeded, and finely chopped
2 teaspoons cumin seeds
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 cup dry white wine
1 1/2 cups vegetable broth
1 (14-ounce) can cannellini beans (undrained)
1 (14-ounce) can cranberry beans (see Note), drained but not rinsed
2 1/2 cups lightly packed fresh spinach
2 tablespoons fresh lemon juice, plus grated lemon zest for serving
1 tablespoon fresh lime juice, plus grated lime zest for serving
4 (1-inch-thick) rustic bread slices
Shredded Parmesan cheese
Chopped fresh chives

Directions

Heat butter and 2 tablespoons olive oil in a medium saucepan over medium until butter is melted. Add shallots, garlic, jalapeño, and cumin seeds; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until shallots are softened and cumin is fragrant, about 5 minutes. Add wine; cook, stirring often, until nearly evaporated, about 3 minutes. Add broth, and bring to a simmer over medium-high.
Stir cannellini beans and their liquid and drained cranberry beans into broth in saucepan. Bring to a simmer over medium, and cook, gently stirring occasionally, until hot, about 5 minutes. Add spinach, and cook, stirring often, until wilted, about 2 minutes. Stir in lemon juice and lime juice; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high. Add 2 bread slices; cook, turning once or twice, until nicely toasted on both sides, 3 to 5 minutes. Place 1 slice in each of 2 bowls. Repeat process with remaining 2 tablespoons olive oil and remaining 2 bread slices. Spoon saucy beans evenly over bread slices. Sprinkle with shredded Parmesan, chives, lemon zest, and lime zest. Serve immediately.