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Photo, Roberto Caruso.
Flavourful beans and a peppery side salad make this dinner combo a go-to for busy weeknights.
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
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.
Calories 349, Protein 16g, Carbohydrates 42g, Fat 15g, Fibre 7g, Sodium 703mg.