Weeknight Beans on Toast

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work here. Try mustard greens, kale, or collard greens.

4 servings


    • 2 Tbsp. extra-virgin olive oil
    • 1 lb. sweet or hot Italian sausage, casings removed
    • 5 garlic cloves, 3 thinly sliced, 2 finely grated
    • 1/2 tsp. dried oregano
    • 1/4 tsp. crushed red pepper flakes (optional)
    • 1 (28-oz.) can crushed tomatoes
    • 3 tsp. kosher salt, divided, plus more
    • 1 (5-oz.) package baby spinach, coarsely chopped
    • 2 (15.5-oz.) cans white beans, rinsed
    • 4 Tbsp. unsalted butter
    • 1 (12") crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise
    • 1 oz. Parmesan or Pecorino, finely grated
    • Chopped parsley (for serving; optional)


    1. 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 tsp. salt and 1 cup 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.
    2. Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining 1/2 tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.
    3. Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast).
    4. Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.
  1. Do Ahead
    1. Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.
    2. Source: Read Full Article