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." -Noreen Wasti
2 (15.5oz) cans cannellini beans, rinsed and drained
1 clove garlic, grated finely into a paste
3 sprigs oregano, leaves removed and finely chopped
1/2 tsp. Aleppo pepper or red chili flakes, plus more for finishing