White Bean Ragout on Toast

Rich + heartwarming



Ingredients

  • 3 med onions, chopped

  • 1 1/2 red bell pepper, chopped

  • Olive oil

  • Sea salt, freshly ground pepper

  • 5 garlic cloves, 4 minced, 1 halved

  • 3-4 tsps tomato paste

  • 4–6 1-inch-thick slices sourdough whole wheat

  • 4-5 cups cannellini beans or large white lima

  • 4 cups vegetable broth, divided

  • 2 1/2 cups cherry tomatoes, halved

  • 2 Tbs chopped flat-leaf parsley



Instructions

  • Chop onions and bell peppers, add to bowl and mix well

  • Heat 1 Tbs oil in a large heavy skillet over medium heat and add onion mixture

  • Simmer, stirring often, until vegetables are completely softened, about 15 min 

  • Add garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red - 3-5 min  

  • Meanwhile, preheat oven to 375° and toast bread slices. Rub with halved garlic and keep warm

  • Add the cooked beans and 3 cups of broth to the onion mixture in the skillet 

  • Bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 min 

  • Just before serving add tomatoes and remaining 1 cup broth and simmer until tomatoes are tender, 5-10 min

  • Season with salt and pepper, spoon over toast and garnish with parsley



Notes

  • Servess 4-6