Flavorful Brothy Beans with Lacinato kale, roasted peppers, olives, capers and lemon zest served over crispy garlic-infused sourdough toast, ready in under 30 minutes! Video.
Brothy Beans on Garlic Toast is a very easy 30-minute meal that can be made with pantry ingredients, perfect for busy weeknights!
We’ve added kale, green olives, capers, roasted peppers and lemon zest to a can of white beans, with a little veggie broth, and voila- a delicious dinner for two in no time flat.
Plus, it’s a lovely way to make good use of your homemade sourdough bread! Keep it vegan and drizzle it with olive oil, or add shaved pecorino cheese for delicious depth- either way, I’m 100% sure you will love this one!
Brothy Beans on Garlic Toast | 60 Sec Video
Table of Contents
Ingredient Notes
White Beans: Today, we’ve used canned white beans (or cannellini beans) to keep it fast & simple- but honestly, almost any bean will work here. You can also use dry beans and make your own brothy beans from scratch (see recipe notes).
Kale: Tuscan kale or lacinato kale works best here. But other greens work too, even spinach. 😉
Olives & Capers: Buttery castelvetrano olives are nice here, but other mild olives work too. If using salty olives like kalamata, use less salt. Capers are optional but tasty.
Roasted Peppers: Jarred roasted peppers make this quick and easy, but if you don’t have them, feel free to sub a medium diced tomato, canned diced tomato, or diced red bell pepper.
Bread: a crusty loaf of sourdough bread is AMAZING here.
Lemon Zest: If you can track down a Meyer Lemon, it will elevate this, but regular lemon zest is fine too.
Veggie broth: I used water and a teaspoon of veggie bouillon paste.
*See the recipe card for detailed ingredients.
How to Make Brothy Beans On Garlic Toast
Step one: Make the Garlic Toast. Heat olive oil in a skillet and add a smashed garlic clove. Once fragrant add two slices of sourdough bread, toasting over medium-low heat until crispy on both sides.
Step Two: At the same time make the Brothy Beans. Saute onion until fragrant, add roasted pepper, olives, and chili flakes.
Add white beans, broth, capers if using, seasonings and kale, cover and simmer for 5 minutes. Adjust salt and seasonings to taste.
Step Three: Assemble! Place a piece of garlic toast in a wide shallow bowl. Divide the beans and broth.
Step Four: Garnish. Add the lemon zest and a good drizzle of olive oil. Fresh herbs are nice here too- Italian parsley or basil. Add some shaved pecorino if you like, or keep it vegan.
Recipe Faqs
Yes, make the beans up to 4 days ahead and refrigerate.
Yes, freeze right in the broth for up to 6 months.
Large white beans are best here- cannellini beans, great northern white beans, corona beans- but almost any creamy bean will work nicely. Chickpeas, pinto beans, red beans, etc.
Absolutely! See the recipe notes for making a big batch of brothy beans with dried beans.
I hope you enjoyed this easy meal as much as we have! Let us know in the comments below and don’t forget to rate the recipe!
xoxo
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Brothy Beans on Garlic Toast
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: main
- Method: stovetop
- Cuisine: american
- Diet: Vegetarian
Description
Brothy Beans with lacinato kale, roasted peppers, olives, capers and lemon zest over garlic-infused Sourdough Bread -a simple pantry meal that can be made in under 30 minutes! Vegan adaptable.
Ingredients
- 2 slices sourdough bread (3/4 inch thick)
- 3 tablespoons olive oil
- 1 fat garlic clove, smashed
Quick Brothy Beans (see notes for dry beans)
- 1 tablespoon olive oil
- 1 fat shallot, diced
- 1/4 teaspoon chili flakes (or Aleppo or Urfa Biber)
- 1/2 cup roasted bell pepper ( or sub-fresh red bell pepper or diced tomato)
- 1/4 cup castelvetrano olives (or other olives) cut in half
- 1 tablespoon capers (optional)
- 1 cup Lacinato Kale, packed, torn, thick ribs removed
- 14-ounce can of cannellini beans, or white beans, drained (see notes for dry beans)
- 1–1 1/2 cups veggie broth or chicken stock, (or sub water, plus 1 teaspoon Vegetable Boullion paste)
- 1/2 teaspoon dried thyme (or oregano, sage or rosemary- feel free to use 1 teaspoon fresh)
- 1/2–1 teaspoon paprika or smoked paprika
- 1/4 teaspoon salt
- cracked pepper to taste
- 1–2 teaspoons Lemon zest (Meyer Lemon is nice)
- Garnish: fresh Italian parsley ( or basil), Olive oil, Shaved Pecorino (optional)
Instructions
- Make the Garlic-infused Toast: Heat oil in a large skillet over medium heat, add the smashed garlic clove, and swirl. Once golden and fragrant, set the garlic aside, and add the bread, toasting slowly on each side, until crispy, turning heat to medium-low or low. Make sure the bread is nicely coated in olive oil, adding more as needed. I usually leave the toast on low heat while I make the brothy beans.
- At the same time, make the Brothy Beans: Heat oil in a medium pot or dutch oven over medium heat, and saute the shallot until fragrant and golden. Add the chili flakes and smashed garlic from the bread skillet. Add the roasted bell pepper, olives, capers, and torn kale, and saute for 2-3 minutes, breaking up the garlic clove a bit. Add the drained beans, broth, paprika, thyme, salt and pepper. Cover and bring to a simmer on low for 5 minutes. If the broth has reduced, feel free to add a little more, so you have at least 1 cup ( or more is fine too). Stir in lemon zest, taste and adjust salt, pepper and chili flakes.
- Assemble: Place a crispy toasted sourdough toast in a wide shallow bowl. Top with half of the beans and broth.
- Garnish with more lemon zest, a drizzle of olive oil, fresh Italian parsley and optional shaved pecorino cheese. Makes 2 hearty servings.
Notes
Feel free to make Brothy Beans from dry beans. Soak 1 pound dry beans for 6-8 hours in big bowl of cold water to quicken cooking time. Drain. In a heavy bottom pot, saute aromatics (1/2 onion, diced, or 2 shallots, and 4-8 garlic cloves, rough chopped) in 1 tablespoon olive oil. Add a few bay leaves, dry or fresh herbs (thyme, oregano, sage or rosemary). Add rinsed drained beans and cover with 2 inches of water. Feel free to salt (but if your beans or old, wait to salt until the end). Bring to a hard boil for 10 minutes. Cover and simmer on low until the beans are tender 1-3 hours (depending on their size) checking every 1/2 hour or so , adding more water as necessary. Season to taste with salt and pepper. Add a couple drops of AC vinegar for a hint of acid if you like. Beans will keep up to 5 days in the fridge, or feel free to freeze. Use 1 1/2 cups of beans for this recipe and 1 cup of bean broth. You may not need to add more salt.
Nutrition
- Serving Size: 1 sourdough toast, 1 cup brothy beans
- Calories: 520
- Sugar: 3.8 g
- Sodium: 592.3 mg
- Fat: 29.3 g
- Saturated Fat: 4.2 g
- Carbohydrates: 54.7 g
- Fiber: 10.4 g
- Protein: 14.5 g
- Cholesterol: 0 mg
What a refreshing, tasty, and visually pleasing meal! I subbed chopped up marinated artichoke hearts in place of capers. Yum!
Sounds yummy!
Suprisingly savory depth in this simple to prepare recipe. In my case the ingredients are generally kitchen staples. Lacking kale I substituted frozen spinach and liked it.
Perfect, glad you gave it a try Lynne!