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White Bean Tomato Toast | 15-Minute Recipe

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Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 can 15 ounces cannellini beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 small garlic clove minced
  • 1 cup cherry tomatoes halved
  • ¼ cup water
  • ½ teaspoon dried oregano
  • 2 –4 slices sturdy bread
  • 1 teaspoon lemon juice
  • Black pepper and salt to taste

Method
 

  1. Warm olive oil in a skillet over medium heat. Add garlic and stir for 30 seconds without browning.
  2. Add tomatoes and oregano. Cook for 4–5 minutes until the tomatoes soften.
  3. Stir in beans and water. Mash about one-third of the beans with a fork and simmer for 3–4 minutes.
  4. Toast the bread. Finish beans with lemon juice, taste, and spoon over toast.
  5. Storage: Refrigerate perishables promptly in shallow containers. Use refrigerated leftovers within 3–4 days or freeze earlier. Reheat cooked leftovers to 165°F; keep cold meals chilled during transport. Follow ingredient labels if they require a shorter storage time.