Tuscan Beans on Toast

Adapted from Salt to Taste by Marco Canora

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.
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