White beans on toast with arugula salad

10

TOTAL TIME

30 min

Serves

4

White beans on toast with arugula salad

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.

 

How to peel and mince garlic

Nutrition (per serving)

  • Calories
  • 349,
  • Protein
  • 16 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 15 g,
  • Fibre
  • 7 g,
  • Sodium
  • 703 mg.
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