Day 14:: Beans & Toast

Whenever I mention I’m going to make this, I get eyebrows. I’ve even had one friend ask me if I run a prison. And I guess I can see why – it certainly isn’t a five course meal – but that’s the appeal. It’s tasty and hearty and simple.

I also have no picture because I had an absolutely horrible weekend that involved me wallowing, making this for dinner, taking a Xanax stashed for just such days, and pulling the covers back up over my head. (Every one is okay, I’m healthy, just some stuff that happens from time to time). My family devoured it so I couldn’t even take a picture of cold leftovers for blog land. As sales pitches go, that should go further than any badly lighted iPhone picture I’d share anyway.

The Recipe

Here’s what you need:

-a loaf of crusty bread (I use a french loaf)
-olive oil
-a few sage leaves
-1 28-oz can of diced tomatoes
-1 15-oz can of cannellini beans, drained & rinsed
-salt & pepper to taste

Here’s what to do:

For toast:
-preheat oven to 350°
-warm olive oil and a 2 minced cloves of garlic oil over low heat until fragrant
-brush over slices of toast
-toast until crusty and golden

For topping:
-heat 2 tablespoons of oil and add 2 cloves minced garlic and sage until garlic begins to brown
-add tomatoes, beans, salt & pepper and stir to combine. Cook over medium-high heat until liquid is reduced and slightly thickened.


The Discussion

If you could take a vacation anywhere – where would you want to go? What would you like to do?

The Daily Tip

Making your own beans is extremely simple, very affordable, and limits the amount of BPA that you’d otherwise be subject to using canned beans. Here’s how I prepare a pot of beans:

1. Sort & rinse your beans making sure to remove any small stones or debris. 2. Soak your beans in water and a generous pinch of baking soda overnight. 3. Cover them with water (by a few inches) in a medium pan and bring to a boil. Allow to boil for 1 minute. 4. Remove from heat, cover, and set aside for one hour.

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