Weeknight Beans on Toast
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/2 tsp. dried oregano
- 2 tbsp. extra-virgin olive oil
- 4 tbsp. unsalted butter
- 1/4 tsp. crushed red pepper flakes (optional)
- 1 (28-oz.) can crushed tomatoes
- 1 lb. sweet or hot italian sausage, casings removed
- 5 garlic cloves, 3 thinly sliced, 2 finely grated
- 3 tsp. kosher salt, divided, plus more
- 1 (5-oz.) package baby spinach, coarsely chopped
- 2 (15.5-oz.) cans white beans, rinsed
- 1 (12") crusty italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise
- 1 oz. parmesan or pecorino, finely grated
- chopped parsley (for serving; optional)
- Carbohydrate 79 g(26%)
- Cholesterol 122 mg(41%)
- Fat 57 g(88%)
- Fiber 16 g(66%)
- Protein 42 g(83%)
- Saturated Fat 22 g(112%)
- Sodium 1470 mg(61%)
- Calories 991
Preparation Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2 1/2 tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10–12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed. Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining 1/2 tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat. Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast). Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley. Do Ahead Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.
Preparation Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2 1/2 tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10–12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed. Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining 1/2 tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat. Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast). Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley. Do Ahead Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.
