White beans on toast with arugula salad
14
- Total Time30 mins
- Makes4 servings
Photo, Roberto Caruso.
Flavourful beans and a peppery side salad make this dinner combo a go-to for busy weeknights.
Ingredients
1 tbsp unsalted butter
2 celery stalks, finely chopped
540-mL can navy beans
1/2 cup white wine
2 garlic cloves, minced
1 cup no-salt vegetable broth
3 tsp thyme leaves, divided
1/8 tsp salt
4 thick slices Italian bread, toasted
3 tbsp olive oil
2 tbsp lemon juice
142g pkg arugula
cherry tomatoes, if desired
Instructions
MELT butter in a large non-stick frying pan over medium. Add celery and cook until almost tender, 6 to 7 min. Stir in navy beans, white wine and garlic. Boil until liquid has evaporated, about 3 min. Add vegetable broth, 2 tsp thyme leaves and salt. Cook until most of the liquid has evaporated but beans are still a little saucy, 8 to 10 min. Mash lightly.
ARRANGE thick slices Italian bread, toasted, on 4 plates. Divide bean mixture among bread slices. Sprinkle with remaining 1 tsp thyme leaves.
WHISK olive oil with lemon juice in a large bowl. Add arugula and toss well, adding tomatoes if desired. Serve with beans on toast.
Nutrition (per serving)
Calories 349, Protein 16g, Carbohydrates 42g, Fat 15g, Fibre 7g, Sodium 703mg.