Beans On Toast

You’re probably wondering if I’ve lost my mind.

Or maybe you’re thinking that I’m so desperate for blog content that I’ve actually done a whole write-up about beans on toast.

Well, yes and no.

Stay with me here.

We are talking about beans on toast but it’s not what you think.

We’re actually talking about some of my favorite pantry staples to be exact. Those food items that have a special place in my pantry at all times.

Those items are (in no particular order of importance): sun-dried tomatoes, kalamata olives, marinated artichoke hearts, pasta, beans, canned tomatoes, and roasted red peppers.

The reason that I always keep those things on hand is because I can make about 100 different things with them and all of those things are easy to prepare and delicious.

Also, I like them. So there you go.

Over the next few days, I thought I would share some of my favorite ways to use my favorite pantry staples with you.

Maybe it will inspire you to create something totally new from your favorite pantry staples.

First up: Beans on toast.

Who’s excited!?

Think of this as a classed up version of beans on toast. Classy because in my mind, pureed things + roasted garlic = fancy.

Actually, I think any time you roast a whole head of garlic, you’re already well on your way to something special.

For this particular application, no real recipe is needed. It’s more of a process, a no-recipe recipe, if you will.

You will need:

a head of garlic

can of canellini beans – rinsed and drained

pesto – store-bought or homemade

extra virgin olive oil

sun-dried tomatoes

kalamata olives

marinated artichoke hearts

jarred roasted red pepper

baguette – sliced and toasted

parsley – optional

First, you’re going to roast a whole head of garlic. Just chop off the very top, drizzle on a little extra virgin olive oil, salt, and pepper, wrap in foil, and roast for 45 minutes at 375 degrees until the garlic is super soft.

While the garlic roasts, drain and rinse the beans, and then toss them into a blender or food processor along with a tablespoon or two of pesto, a couple of tablespoons of extra virgin olive oil, a sprinkle of sea salt, and pepper.

Once the garlic has roasted, squeeze all of the cloves into the blender and blend everything until completely smooth.

Now you could totally stop at this point because your bean spread is done and it’s fantastic just by itself on toasted bread, warmed pita, or tortilla chips. But why stop here when you can put lots of other things on top!

Chop up some marinated artichoke hearts, roasted red pepper, kalamata olives, sun-dried tomatoes, and parsley (if you want it). Just toss it all into a big pile and chop it all up together.

How much?

That depends on who you’re feeding and how hungry they are. Just eyeball everything.

To assemble: grab some toasted baguette slices and top them with a smear of the bean spread. Then add a spoonful of the artichoke/sun-dried tomato/red pepper/ olive/ parsley mixture on top.

That’s it!

I also like to top mine with crispy roasted asparagus when I have it. Yum!

These little bites are the perfect combination of smooth, crunchy, sweet, salty, and they have just a little bit of tartness from the sun-dried tomatoes.

And the best part is, you can mix and match the ingredients that you like. Don’t like olives? Leave them out. Love artichokes? Throw a few extra into the mix.

I hope you enjoy this snack as much as I do.

I’ll take a plate of these and a glass of white wine over a bag of chips any day!