The Atlanta Journal-Constitution
WHITE BEAN TOAST
With avocado prices skyrocketing, it’s time to try“beans on Toast,”a traditional British breakfast for nearly a century. Instead of a savory tomato sauce as with the English version, these canned beans are heated with onions, garlic, rosemary and olive oil. Cannellini, Great Northern and navy beans will all work as high-protein, low-fat toast toppers.
1 tablespoon extra-virgin olive oil, plus more for serving (optional) 1 onion, chopped
1 sprig rosemary, plus more for serving
1 clove garlic, chopped
1 (15.5-ounce) can white beans, drained and rinsed
Coarse salt and freshly ground black pepper
Toasted bread slices, for serving
Heat the oil in a skillet over medium heat. Add onion and rosemary. Cook until the onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. Add the beans and stir until combined. Taste and adjust for seasoning with salt and pepper. Using the back of a wooden spoon, smash some of the beans and leave the rest whole. Cook, stirring occasionally, until the beans are heated through, 3 to 5 minutes.
To serve: Spoon a generous amount of the bean mixture on top of a slice of toasted bread. Drizzle with additional olive oil, if desired. Sprinkle with salt and chopped rosemary. Bean mixture will keep covered in the refrigerator for up to 4 days.
Serves 4.
Per serving, without toast: 167 calories (percentage of calories from fat, 20), 8 grams protein, 26 grams carbohydrates, 6 grams fiber, 4 grams total fat (1 gram saturated), no cholesterol, 375 milligrams sodium.