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
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