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flat lay shot of Italian beans and greens served on a piece of golden brown toast on a white dinner plate on a white table with a black pinch bowl of parmesan and a black skillet with the cannellini beans and arugula mixture in the top of the frame.

Italian White Beans & Greens on Toast

This amazingly fast and simple recipe has become one of my absolute favorites as of late. Fast enough to make for a WFH lunch and delicious enough to eat for dinner, Beans and Greens on Toast is my new go-to cheap and healthy meal.
5 from 1 vote
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Brunch, Dinner, Lunch, Main Course, Salad
Cuisine Fusion
Servings 2
Calories 356 kcal

Equipment

Ingredients
  

  • 2 slices Sourdough or bread of choice
  • 1 tablespoon Olive Oil
  • 2 teaspoon Butter
  • ¼ C White Wine
  • 5-8 cloves Garlic sliced
  • ½ - 1 teaspoon Red Pepper Flakes optional
  • 1 can Cannelini Beans drained. See notes.
  • 2-3 handfuls Arugula or greens of choice
  • Kosher Salt & Pepper to taste
  • Parmesan or Pecorino optional, for garnish

Instructions
 

  • Heat your oil and butter in a pan over medium heat. I suggest rubbing the bread around in it on both sides to ensure a nice coating. Then, just let the bread get nice and toasty! Allow it to sit, relatively undisturbed, for about 2-3 minutes per side depending on how hot your stove gets.
    2 slices Sourdough, 1 tablespoon Olive Oil, 2 teaspoon Butter
  • Once the bread is toasted to your definition of perfection, remove it from the pan. Tip the white wine in, scraping up any bits of toasty fond that might be left over. Once it comes to a simmer, throw in your garlic and red pepper flakes to infuse the liquid, cooking for about a minute.
    ¼ C White Wine, 5-8 cloves Garlic, ½ - 1 teaspoon Red Pepper Flakes
  • Toss in the drained can of beans and give the mix a good stir. Allow to cook until the beans are heated through, about 2 minutes.
    1 can Cannelini Beans
  • Grab a few handfuls of greens and add them to the pan with a 3-5 finger pinch of salt. I like knowing that I ate roughly a salad's worth per serving, so I use about ½ of a clamshell. Cook until the greens are just wilted but still nice and bright. Switch off the heat and season with any salt and pepper as needed.
    2-3 handfuls Arugula, Kosher Salt & Pepper
  • Lay your toast down on a plate or pasta bowl. Scoop roughly half of the mix over the bread, being sure to get some of the yummy liquid. Grate a bit of parmesan over the top and dig in! Bonus points if you treat yourself to a tasty beverage and turn off the screen while you enjoy. 
    Parmesan or Pecorino

Notes

Optional Variations
  • Make it vegan by swapping in plant-based butter and parmesan ~OR~ by using only olive oil (no butter) and omitting the cheese. You can also opt for a completely different flavor profile, like beans in a coconut curry sauce.
  • Go gluten-free by choosing GF bread, or swapping in another carb like rice or polenta.
  • Add nuts or seeds for crunch. 
  • Top with a fried, poached, or spicy pickled egg for a gorgeous pop of color, a sauce-enhancing runny yolk, and some extra protein.
  • Make it without wine. Look to other inspiring ingredients like acidic tomatoes, jarred tomato sauce, pre-made simmer sauces or coconut milk. 
  • Experiment with other pulses like lentils or black-eyed peas, or other greens like kale, collard, swiss chard or escarole. 
  • Shake up the flavor profile using different herbs, spices, seasonings or acids. This cheesy white bean bake and Instant Pot navy bean soup are both great over a giant, buttery crouton.
  • When it comes to the toast, feel free to infuse your oil with flavor by tempering some spices in the oil prior to pan frying the bread. 
  • You can also play with different kinds of oil depending on the flavor profile of your beans and greens. Sesame oil adds lovely nuttiness for more Asian inspired meals, while unrefined coconut oil will lend a sweetness that blends beautifully with curries of all kinds.
Expert Tips
  • Fewer Dishes - This is supposed to be a fast lunch or dinner, so don't bother busting out the colander for your beans. Simply open the can most of the way, and use the lid to hold the beans in place while you drain out the liquid. 
  • Smart Savings - Cut down on food waste and get the most out of your grocery budget by saving the bean liquid—it’s great for adding body to soups, stews, and sauces, and makes a nice stand-in for pasta water if you accidentally tossed yours. Note that bean liquid can be frozen for up to a year.
  • Spicy Twist - Want some extra garlic punch? Rub a raw clove of garlic on the toast after it's done. It'll sort of shred into the toast and give you a bit of a bruschetta vibe!
  • Make-Ahead - The recipe as written will make two perfect portions, so if you're rocking solo life, just wrap up half the beans and greens mix for your lunch tomorrow. Just don’t toast up the second piece of bread until you’re ready to serve it.

Nutrition

Calories: 356kcalCarbohydrates: 39gProtein: 19gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 20mgSodium: 753mgPotassium: 149mgFiber: 11gSugar: 1gVitamin A: 859IUVitamin C: 5mgCalcium: 351mgIron: 6mg
Keyword Cheap, Comforting, Easy, Fast, Healthy, Vegan, Vegetarian
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