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Butter Bean Bruschetta

By Chef Linda

I hesitated even writing up this recipe but because it was so delicious, I thought it would be a good reminder that simple and humble is sometimes the most satisfying. What also needed to be said–so that we remember–is that often, we have the makings of great meals right in our pantries and refrigerators without making a special trip to the store. Canned butter beans–a new favorite found while stocking up in the early days of the coronavirus lockdown–are plump, meaty, and work so well here but use regular white or cannellini beans if that's what you've got. I often have a half a bag of spinach in the crisper that's a little past its prime so this is the perfect way to make use of it. Spinach provides color and nutrition, too.

I like this meal with a little green salad or a bowl of soup on the side, but it works just as well as an appetizer when served on smaller baguette slices instead of a rustic sourdough. The recipe is a guideline; swap out the beans for what you have; use sun-dried tomatoes instead of roasted red pepper; try chopped kale instead of spinach; heck, add chopped tomatoes if you've got them. No matter what you have on hand, the notion that something soft and smushy, cooked with garlic, and served on hunks of good bread can taste so good and be so comforting is the point.

Butter Bean Bruschetta

YIELDS
Makes about 6 pieces

INGREDIENTS

 1 loaf of rustic sourdough bread

 3 tbsp olive oil, divided

 1 (14.5 ounce) can cannellini or butter beans, drained and rinsed, or 3 cups cooked

 4 large cloves peeled garlic, mince two cloves and leave two whole

 1 tsp dried oregano

 ½ tsp crushed red chili flakes

 ½ tsp salt

 ½ cup chopped roasted red pepper

 3 large handfuls baby spinach

 ½ cup water

 Juice from one lemon

 Ground black pepper, to taste

 Chopped basil or parsley, for garnish

DIRECTIONS

1

Set broiler on high. Cut bread into slices about 1/2-inch thick. Arrange them on a baking tray and place them on the top rack. Broil for several minutes, until the bread is golden brown. Flip slices over and brown the other sides for another couple of minutes, watching carefully so as not to burn. Remove the tray and set aside.

Heat 2 tablespoons of oil in a large pan over medium heat. Add beans, oregano, crushed red chili flakes, minced garlic, and salt. Cook until heated through, about 5 minutes, while mashing gently with a fork, leaving some beans whole. Stir in roasted red pepper and spinach. Add the water and stir again. Cover the pan and cook for several minutes more, until the spinach is mostly wilted. The mixture should be loose; add a little more water, if necessary. Remove cover, squeeze lemon over everything and stir. Remove from heat and keep covered.

Rub the remaining 2 cloves of garlic over the one side of each slice of bread. Arrange bread on a platter or on plates. Spoon the spinach and beans onto the bread. Drizzle with remaining oil. Sprinkle with pepper, garnish with chopped herbs and serve.

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CategoryAdd Love + Stir, Fall, Main Courses, Nut Free, Peanut Free, Soy Free, Spring, Starters, Summer, WinterCuisineItalianTags#comfortfood

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