Beans and Garlic Toast in Broth Recipe (2024)

I guess it's sacrilegious to ask if one could do this with canned beans? Jus' sayin'? (And I'd guess we'd need to know how much to use.)

I've made similar recipes--this brings back pleasant memories. I'm going to make this tomorrow morning, but with an egg poached in the broth, and eat it for breakfast.

To my soaked-overnight beans I add one bay leaf, half a small onion, a teaspoon of Mexican Oregano, (which you can order online from Penzey’s) and about 3 oz of uncooked bacon. Simmer on low until beans are soft. Season with salt. This makes a rich, thick broth. The bacon adds a wonderful depth of flavor. I make these just about weekly and I’m lucky to live in Maine where the selection of locally grown dried beans is plentiful...and so colorful!

As a gala brunch effort, what would stop one topping this deliciousness with a gently poached free-range egg?...adding some warmed pimento on the side as a colourful unami garnish..finished with a spig of..watercress/flat leafed parsley/whatever....takers anyone?

This is one of my all time favorites. I sauté greens: Swiss chard , escarole Or spinach. Whatever you wish. Combine the beans, broth and greens.This creates a complete entre. Years ago I discovered a recipe called greens and beans on toast. So for the addition of greens, I do not take credit.

Yes! If you can get the right variety of beans, canned beans are just as good, if not better, than dried. I cook A LOT and flavor nor texture have ever been scarified. Though...do rinse well.

It would be a shame to chuck the parmesan rinds. Whenever I do a soup with them (or a tomato sauce) I always dice them up the same size as the beans or whatever as soon as they have softened enough to cut, and return to the pot. The nutty flavor is a highlight of the dish.

Couldn’t find dried Cannellini beans, and this sounded so good, I didn’t want to wait. So, used canned beans - simmered in broth with onions, garlic, and Parmesan rinds for about an hour. Followed the rest of the recipe. Really, really good!

You don't have to soak the beans all night if you cover with at least an inch of water, bring to a boil, then boil 2 minutes. Cover, turn off heat, and let them sit for one hour. This is equivalent to soaking overnight. Rinse, and continue with the recipe as written.

This looks and sounds absolutely delicious. The picture's making my mouth water. I won't rate it because I haven't made it! Generally I object to posting without having made a recipe, but I wanted to comment that it is a cultural variation of my East Tennessee husband's favorite meal - soupy pintos cooked all day long with a ham hock, served over cornbread hot out of the iron skillet (no sugar!), crumbled onto the plate, all topped with chopped onion.

I have made this multiple times with various beans. The best, for consistency and flavor: Great Northern. I now make these the day before serving, keeping the onion and garlic (which I doubled) in until ready to re-heat to serve. (It turns out Whole Foods sells parmesan rinds, by the way.)

The very best beans outside Mexico come from https://www.ranchogordo.com/. They're always freshly dried, always delicious. Just wonderful in every respect. Rancho Gordo cannellinis would make this recipe perfect.http://www.mexicocooks.typepad.com

Whisk a heaped tablespoon of white miso with a little of the bean broth to make it smooth and lump-free, then add it back to the pot."...canned beans are just as good, if not better, than dried."Serve with egg poached in the broth.

You need the right bread to make this work. The chewy sourdough recommended will hold up to broth, whereas a grainy loaf will become spodgy, gritty and unpleasant. Think of the way a good, gluten-rich bread works in rarebit, panzanella, or as a large crouton on top of a bowl of French onion soup. I think if you wanted more substance to hold the bread together, you could fine-grate a very small amount of gruyere onto the bread while it’s hot. The broth will do the rest of the melting.

I showed this recipe to my English wife as I was putting things together to prepare dinner and she wanted it NOW!, so I was forced into using canned cannellini beans. But I did have some nice homemade chicken stock, so I heated two cartons of rinsed beans in 4 cups of stock and followed the rest of the recipe exactly. Quick and absolutely delicious! Plus, my two young daughters loved it. Will be adding this to our monthly rotation.

it's so good???!underrated

AMAZING! i added more onion, garlic and Mexican oregano. Added parm rind for only a few mins (needing to be mostly vegan for health issues), highly reco using if you can…this soup is comfort food at its best! Even my “senate bean soup only” hubs LOVED it!!i used a combo of miso and salt to add some umami, and some chard leaves thrown in at end for veggies. Absolutely Delish!

I used two cups of soaked lima beans (not sure what that started out as presoaked) and the nailed the cooking time at like 1 hour 40 min. Used a shallot instead of a small onion. And added miso. Wasnt sure if the recipe was suggesting to take the cooked garlic clove from the soup and used that for the bread. But I did and wow. Wish I had more garlic cloves for more servings. YUM

I think part of the key to this recipe is the instructions to garnish heavily. I thought it was delicious all together although the beans on their own were just good instead of amazing

I love this simple dish. I’ve cooked dinner almost every night for 45 years. Over the decades, I’ve followed Marcella, I’ve followed Alice, I’ve followed the recipes of Julia, Diana, and Edna. Still: The NYT Cooking app changed my approach to preparing food. It has transformed how I perform in the kitchen through the pandemic. Thank you, NYT Cooking.

Read all the ideas. Used canned beans. Added sautéed spinach under the toast. Added carrots and celery to the broth. Chopped up the rind and added it back in. Poached egg on top. Loads of flavor. Comfort food. Easy to make. Even hubby liked it, and I didn’t think he would!

Quintessential comfort food for cold weather season.

Used canned beans and rinsed them well. Sliced the onion and kept it in the broth. Added blistered tomatoes as well to finish. Very tasty

I made this with unsoaked great northern beans, and it needed more like 35 minutes -- the 25 minutes wasn't enough. I decided the melted rinds atop the toast were delicious and didn't remove them. It was all delicious!

Love this so much. It's part of the rotation now.

This was delicious; I have made twice now; first time as written with dried beans and second time with canned cannellini purely for the sake of time. Simmered them in broth with the onion, garlic, flavourings and about 1tsp white miso as well and it was a great addition; everyone loved it.

I had a similar dish in Florence, served with a steak, and started making Tuscan beans after that. Very similar except no onion and more garlic plus a couple of sprigs of fresh sage or rosemary while cooking. They also taste great served with a light tomato sauce. If I overcook them, it becomes a nice garlic bean spread. And I've done that more than once. I use Great Northern beans. I find they stand up best in the Instant Pot.

A definite family favorite. I add flowering hyssop thyme (burlap & barrel find) to this and it's delish. I once made tomato confit to spoon on top and it was great as well. Nothing can make this dish go wrong, if you ask me.

I made this with a jar of beans and it was outstanding. I did rinse them off as I had to watch the sodium but definitely something I will make again. And again.

I forgot to soak so did the quick soak method (bring beans to simmer, remove from heat & let sit covered 1 hour). Then I used a slow cooker: the full pound of cranberry beans instead of 1 cup (misread the list), & followed the rest of the ingredients w/1 onion halved, 4 smashed garlic cloves, about 4 oz Parmesan rinds, 1 tsp salt, & 2 Tbsp olive oil. Covered with a 2-3 inches water & set cooker to high for about 4 hours. Delicious! Topped w/ all ingredients suggested but substituted pan de mie.