White beans on toast with arugula salad

Total 30 min
Serves 4

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Ingredients

1 tbsp
unsalted butter
2
celery stalks, finely chopped
540-mL can
1/2 cup
2
garlic cloves, minced
1 cup
no-salt vegetable broth
3 tsp
thyme leaves, divided
1/8 tsp
4 thick slices
Italian bread, toasted
3 tbsp
2 tbsp
142g pkg
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

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

How to peel and mince garlic

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