• Rebecca Landesman

Recipes We Love: Weeknight Beans on Toast

Beans have a bad rap, but this is a redemptive recipe that you'll find yourself making more than once. It's a fun, no-frills meal that gives you an excuse to get messy and eat with your hands—an activity adored by all ages. It also yields delicious leftovers that can be served over pasta or straight up. This is an easy, casual dish that can be tweaked to your liking—sub vegan sausage for Italian, use more or less red pepper flakes, get creative!

Via Bon Appetit

Grocery List:

  • 2 Tbsp. extra-virgin olive oil

  • 1 lb. sweet or hot Italian sausage, casings removed

  • 5 garlic cloves, 3 thinly sliced, 2 finely grated

  • ½ tsp. dried oregano

  • ¼ tsp. crushed red pepper flakes (optional)

  • 1 28-oz. can crushed tomatoes

  • 3 tsp. kosher salt, divided, plus more

  • 1 5-oz. package baby spinach, coarsely chopped

  • 2 15.5-oz. cans white beans, rinsed

  • 4 Tbsp. unsalted butter

  • 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)

How To Do It:

1. 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 2½ 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.

2. Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining ½ tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.

3. 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).

4. Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley


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