Puttanesca Beans On Toast
2
- Prep Time20 min
- Total Time40 min
- Makes4 servings
Recipes and text by Chantal Braganza; produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Nicole Billark.
Beans on toast—but make it Italian. Use thick slices of the crustiest loaf bread you can find to hold up to the saucy weight of these salty, briny beans.
Ingredients
6 tbsp extra-virgin olive oil, divided
4 garlic cloves, finely minced
4 anchovy fillets, finely chopped
1/3 cup chopped pitted green olives
1/4 cup tomato paste
1/4 cup capers, finely chopped
1 tsp red pepper flakes
1 540-mL can navy beans, drained and rinsed
1 398-mL can diced tomatoes
1 1/2 tsp kosher salt
To serve
6 to 8 thick slices crusty bread
1 to 2 tbsp extra-virgin olive oil
1 garlic clove, cut in half
Arugula
Shaved parmesan
Instructions
Heat a medium frying pan over medium-low. Add 4 tbsp oil, then minced garlic and anchovies. Cook, breaking up anchovies, until fragrant and heated through, 3 to 4 min.
Increase heat to medium. Add olives, tomato paste, capers, red pepper flakes and remaining 2 tbsp oil. Stir to combine. Cook until tomato paste has tinted the oil red, 4 to 5 min.
Stir in beans, diced tomatoes and salt. Cover with lid. Cook until tomatoes have reduced a bit and beans are saucy and heated through, 10 to 15 min.
Meanwhile, heat a large pan over medium-high. Brush both sides of bread slices with 1 to 2 tbsp oil. Toast in pan until crispy, about 1 min per side. Then rub one side of each slice with cut-side of garlic clove.
Divide puttanesca beans among toasted bread. Top with arugula and shaved parmesan.
How To Make This Vegetarian
To make this recipe vegetarian, omit the anchovies, crank up the caper and olive content, and drop in a teaspoon or two of white miso paste.
Get more bean inspiration in this delicious new recipe collection.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
