Ingredients
1 can (15 oz) cannellini beans, drained and rinsed
2 medium tomatoes (about 1 cup diced)
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons olive oil
Salt to taste
Red pepper flakes (optional)
Sourdough bread, thick slices (2–3 servings)
1 tablespoon chopped fresh basil for garnish
1 teaspoon balsamic vinegar or lemon juice (optional finish)
Instructions
Preheat a large skillet over medium heat and add olive oil
Sauté garlic for 1–2 minutes until fragrant
Add diced tomatoes, basil, oregano, and a pinch of salt. Cook for 5–7 minutes until tomatoes soften
Add cannellini beans and red pepper flakes (if using). Stir gently and simmer for 5 minutes
Adjust seasoning. Serve warm on toasted sourdough bread
Garnish with fresh basil and a drizzle of balsamic/lemon juice
Notes
Storage: Refrigerate cooked bean mixture in an airtight container for 3–4 days
Vegan option: Omit cheese and use olive oil instead of butter (if desired)
Toast bread to your preference (crispy or soft)
Serve with arugula salad, grilled zucchini, or crusty bread for extra heartiness
- Prep Time: 10
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Stovetop Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian/Vegan (modifications)
Nutrition
- Serving Size: 1 toast with bean mixture
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg