Weeknight Beans on Toast

Ingredients for Weeknight Beans on Toast

• 2 ملاعق كبيرة من زيت الزيتون البكر الممتاز

• 450g sweet or hot Italian sausage, casings removed

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

• 1/2 teaspoons dried oregano

• 1/4 teaspoons crushed red pepper flakes (optional)

• 1 (800g) can crushed tomatoes

• 3 teaspoons kosher salt, divided, plus more

• 1 (140g) package baby spinach, coarsely chopped

• 2 (450g) cans white beans, rinsed

• 4 ملاعق كبيرة من الزبدة غير المملحة

• 1 (12") crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise

• 30g Parmesan or Pecorino, finely grated

• Chopped parsley (for serving

• اختياري)

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 2 1/2 teaspoons salt and 240ml 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.

Meanwhile, heat grill. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining 1/2 teaspoons salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.

Arrange bread, cut side down, on a foil-lined baking sheet and grill until golden brown, about 1 minute. Remove from grill and turn bread over. Brush untoasted sides of bread with garlic butter and grill until evenly golden brown on top, about 1 minute (keep watch; it will go fast).

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

Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.