Weeknight Beans on Toast

Ingredients for Weeknight Beans on Toast

• 2 cuillères à soupe d'huile d'olive extra-vierge

• 450g sweet or hot Italian sausage, casings removed

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

• 1/2 cuillères à café d'origan séché

• 1/4 cuillère à café de flocons de piment rouge broyés (optionnel)

• 1 boîte (800g) de tomates concassées

• 3 teaspoons kosher salt, divided, plus more

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

• 2 (450g) cans white beans, rinsed

• 4 cuillères à soupe de beurre non salé

• 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

• optionnel)

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.