Noreen Wasti, Brightland Chef in Residence, has shared the delightfully straightforward recipe for olive oil’y, vinegary, garlicky cannellini beans on toast with parm and chili. This grounding recipe comes together in a pinch and has a simple, pared-down ingredient list.
"Slow and steady into a new year we go. Things have been much simpler in my kitchen as of late — bright salads, unfussy meals, and lots of bits on toast. These beans are a regular in my weekly rotation and are the epitome of a non-meal-meal."
"Bold, bright, and so garlicky, I like to spruce up good ole’ canned cannellini beans with punchy additions like grated garlic, Aleppo pepper, glugs of ALIVE olive oil and PARASOL vinegar. Spoon them onto toasted bread with nutty parm shavings on top, yum."
Garlicky Cannellini Beans on Toast
By Noreen Wasti
- 2 (15.5oz) cans cannellini beans, rinsed and drained
- 1 clove garlic, grated finely into a paste
- 1/4 cup + 2 Tbsp. ALIVE olive oil, divided, plus more for finishing
- 3 Tbsp. PARASOL vinegar
- 3 sprigs oregano, leaves removed and finely chopped
- 1/2 tsp. Aleppo pepper or red chili flakes, plus more for finishing
- salt, to taste
- 4-6 thick slices of crusty bread, halved
- parmigiano reggiano shavings, to finish
Combine the beans, grated garlic, 1/4 cup ALIVE olive oil, PARASOL vinegar, oregano, Aleppo pepper (or chili flakes), and salt in a medium-size bowl. Toss well and taste for seasoning, set aside.
Place a large skillet over medium heat with 2 tablespoons of ALIVE olive oil. Toast the bread till golden brown on both sides, adding more olive oil if necessary.
To assemble — spoon the beans over the toasts and finish with parmigiano reggiano shavings, a generous drizzle of ALIVE olive oil, and a sprinkle of Aleppo pepper (or chili flakes).
Store any extra beans in the fridge, they taste even better the next day.