Set aside everything you think of when you imagine beans-on-toast, because this recipe is a whole new take. A lighter, elevated version drawing on fresh herbs and lemon juice for brightness. Cannellini beans are cooked down with just enough stock and parmesan to create a decadent, creamy sauce. Served on crusty sourdough, the beautiful bitter bite of radicchio perfectly balances the richness of this dish. The fact that beans are a meatless protein is a perk!
Better-Than-Classic Beans on Toast
- 3 tbsp olive oil
- 1 fennel bulb thinly sliced, fronds reserved
- 4 anchovy fillets
- 2 cloves garlic thinly sliced
- 1 tsp fennel seeds
- 1 tsp ground coriander
- 2 540ml cans cannellini beans drained and rinsed
- 1 vegetable bouillon cube
- 1 lemon halved, divided
- 1 tbsp white balsamic vinegar
- ¾ cup finely grated parmesan cheese + more for serving
- 3 sprigs tarragon leaves finely chopped + more for serving
- ¼ tsp each salt and pepper
- 8 slices sourdough bread
- 1 head radicchio
- Extra-virgin olive oil for drizzling
- In large Dutch oven or heavy-bottom pot, heat oil over medium. Add fennel and cook, stirring until softened but not discolored. Add anchovies, garlic, fennel seeds, ground coriander and cook until anchovies have dissolved and fennel seeds are fragrant.
- Stir in beans, 1¼ cups water, bouillon cube, juice of half lemon and vinegar and bring to boil. Reduce heat and let beans gently simmer for 20 minutes.
- Sprinkle in parmesan and tarragon to make a creamy sauce mixture, adding more water if needed. Season with salt, pepper and more lemon juice if desired.
- Brush bread slices with olive oil and toast both sides in a large skillet over medium heat. Place on a baking sheet.
- Separate raddichio leaves from head and and cook directly on the fire of gas stove using tongs or roast in very hot grill pan to char edges for a smoky flavour.
- To serve, divide and arrange toast among four plates. Top with a scoop of beans and layer with charred radicchio leaves and finsih with grated parmesan cheese, reserved fennel fronds, tarragon leaves and a drizzle of olive oil.