SMOKY BEANS AND GREENS ON TOAST
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.
Provided by David Tamarkin
Categories Epi Recipe Club #cook90 Dinner Bean Bacon Paprika Kale Leafy Green Garlic
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
- Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
- Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.
BEANS ON TOAST
Posted for ZWT6 "Mention to the average American that you love Beans on Toast, and you are stared at in disbelief. I guess the thought of actually eating beans on a piece of toast is a little hard to swallow, both literally, and figuratively, and yet it is an extremely tasty and nutritious meal. So, just in case you are still wondering what we are talking about, here's the recipe, which would provide a meal for two. NOTE: While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea!"
Provided by SarahBeth
Categories Healthy
Time 20m
Yield 2 beans on toast, 2 serving(s)
Number Of Ingredients 4
Steps:
- Empty the baked beans into a small saucepan.
- Prepare a pan to either poach or fry the eggs (your choice, but poached is better).
- Start toasting the bread. How many slices is, of course, up to you and your appetite at the time, but at least 2 slices each are needed for the beans, plus any additional slices for the jam later.
- While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea.
- Once the toast is on, gently warm the beans, and start to cook the eggs.
- As the toast is done, place it on pre-warmed plates, and apply lots of butter to taste.
- Divide the beans between the two plates, spreading them over the 2 slices of toast.
- Place the cooked eggs on top of the beans, sprinkle a little pepper, (and if you prefer, maybe a dash of Lea & Perrins Worcestershire Sauce), and enjoy.
BETTER BEANS ON TOAST
Make and share this Better Beans on Toast recipe from Food.com.
Provided by BrotherAdso
Categories Breakfast
Time 15m
Yield 2 Beanwiches, 2 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the onion and garlic in the peanut oil for 1 minute.
- Add the tomato paste, continuing to sauté.
- Add the vinegar, mix thoroughly, add the tin of beans. Reduce heat and allow to simmer.
- Toast the bread to crispy while it simmers.
- Check taste of beans, season to taste.
- Allocate about 3/4 cup of beans per 2 slices of toast. This yields enough for 2-3 lunches, since the beans keep for a few days.
- For vegetarian do not use the Worcestershire sauce or find a vegetarian version.
Nutrition Facts : Calories 396.2, Fat 5.5, SaturatedFat 1.1, Sodium 1188.7, Carbohydrate 79.1, Fiber 14.2, Sugar 26.4, Protein 17.1
SIMPLE BEANS ON TOAST
These utterly simple beans come from Steve Sando, the owner of Rancho Gordo, which is known for its heirloom bean varieties. You can use any kind of dried bean (cannellini is pictured here); do not used canned beans. This recipe leans on great ingredients, which don't need much help, and lets them shine. That means you should use the best you've got, right down to the drizzle of olive oil that finishes the dish. If you do want to dress them up a bit, add a bay leaf at the beginning of cooking, and a sprig of thyme or rosemary during the last hour or so of cooking.
Provided by J. J. Goode
Categories appetizer, main course
Time 2h30m
Yield 4 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers. Add the garlic, onion, carrot and celery and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 8 minutes.
- Add the beans and enough water to cover by about 2 inches. Increase the heat to high and bring to a boil; cook for 15 minutes. Reduce the heat to a very gentle simmer (bubbles just barely breaking the surface), partly cover and cook until the pot stops smelling like the aromatics and starts smelling like the beans, 1 hour to 1 hour 15 minutes. Add more water if necessary to keep the beans fully submerged. Gently stir in kosher salt and continue cooking until the beans are creamy in texture but not bursting, 10 to 45 minutes more.
- Drain the beans, reserving the tasty cooking liquid for another purpose, such as a base for soup or a vehicle for egg poaching. You can store leftover beans in their cooking liquid in an airtight container in the fridge for up to 5 days.
- Toast the bread and then butter each piece. Spoon about 1/2 cup beans onto each piece of toast and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about 1/4 cup per toast). Drizzle with olive oil and sprinkle with sea salt and pepper to taste.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 413 milligrams, Sugar 7 grams, TransFat 0 grams
THE PERFECT BEANS ON TOAST
A quick easy delicious recipe for people on the go!
Provided by danielg
Time 10m
Yield Serves 2
Number Of Ingredients 3
Steps:
- Place both slices of white bread in toaster.
- Warm beans on the hob for 3 - 4 mins stirring constantly.
- Grate cheese.
- Place toast on plate. Pour on beans.
- Sprinkle with cheese according to taste.
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