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Tastefully roast beans with lacinato kale, roasted peppers, olives, capers and lemon zest, served on crunchy garlicky sourdough toast, ready in under 30 minutes!
Brothy Beans on Garlic Toast is a very easy 30 minute meal that can be made with pantry ingredients, perfect for busy weeknights!
We added kale, green olives, capers, roasted peppers and lemon zest to a can of white beans with some vegetable broth and voila – a delicious dinner for two in no time.
Plus, it’s a nice way to put your homemade sourdough bread to good use! Keep it vegan and drizzle with olive oil or add shavings of pecorino cheese for delicious depth—either way I’m 100% sure you’ll love this dish!
Table of contents
- Notes on ingredients
- How to make bean broth on garlic toast
- Recipe FAQs
- Roasted beans on garlic toast
Notes on ingredients
White beans: Today we used canned kidney beans (or cannellini beans) to keep it quick and easy — but honestly, just about any bean will work here. You can also use dry beans and make your own broth from scratch (see recipe notes).
Kale: Tuscan kale or lacinato kale works best here. But other veggies work too, even spinach. 😉
Olives & Capers: Buttery Castelvetrano olives are good here, but other bland olives will work, too. If you use salty olives like kalamata, use less salt. Capers are optional but delicious.
Roasted Peppers: Roasted bell peppers in a jar make this quick and easy, but if you don’t have them you can also use a medium diced tomato, canned diced tomato, or diced red bell pepper.
Bread: A crunchy sourdough bread is AMAZING here.
Lemon peel: If you can find a Meyer lemon it will increase that, but regular lemon zest is fine too.
vegetable broth: I used water and a teaspoon of vegetable broth.
*Detailed ingredients can be found on the recipe card.
How to make bean broth on garlic toast
Step one: Make the garlic toast. Heat olive oil in a pan and add a crushed clove of garlic. Once fragrant, add two slices of sourdough bread and toast over medium-high heat until crisp on both sides.
Step two: At the same time, prepare the brothy beans. Sauté onion until fragrant, add roasted peppers, olives and chili flakes.
Add white beans, broth, capers if needed, spices and kale, cover and simmer for 5 minutes. Adjust salt and spices to taste.
Step three: Assemble! Place a piece of garlic toast in a wide, shallow bowl. Divide 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 grated pecorino if you like, or keep it vegan.
Recipe FAQs
Yes, prepare the beans up to 4 days in advance and refrigerate.
Yes, freeze directly in the broth for up to 6 months.
Large kidney beans are best here — cannellini beans, large northern kidney beans, corona beans — but just about any creamy bean will work well. Chickpeas, pinto beans, red beans, etc.
Absolutely! See the recipe notes to make a large batch of bean broth with dried beans.
I hope you enjoyed this simple meal as much as we did! Let us know in the comments below and don’t forget to rate the recipe!
xoxo
Sylvia
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description
Brothy beans with lacinato kale, roasted peppers, olives, capers and lemon zest on garlic-infused sourdough bread – an easy pantry dish that can be made in under 30 minutes! Vegan customizable.
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 peppers (or sub-fresh red bell peppers or diced tomatoes)
- 1/4 Cup Halve the Castelvetrano olives (or other olives).
- 1 tablespoon capers (optional)
- 1 Cup Lacinato kale, wrapped, shredded, thick ribs removed
- 14-ounce-can cannellini beans or kidney beans, drained (see notes on dry beans)
- 1–1 1/2 cups Vegetable broth or chicken broth (or submerged, plus 1 teaspoon vegetable broth)
- 1/2 teaspoon dried thyme (or oregano, sage or rosemary – you are welcome to use 1 teaspoon fresh)
- 1/2–1 teaspoon paprika or smoked paprika
- 1/4 teaspoon Salt
- ground pepper to taste
- 1–2 teaspoon lemon zest (Meyer Lemon is nice)
- Garnish: fresh Italian parsley (or basil), olive oil, shaved pecorino (optional)
- Make the Garlic-Infused Toast: Heat the oil in a large skillet over medium-high heat, add the crushed garlic clove and toss. once golden and fragrant, put the garlic aside, and add the bread, toasting slowly on each side until crispy and turning the heat to medium-low or low. Make sure the bread is nicely coated in olive oil and add more as needed. I usually leave the toast on low heat while I make the bean broth.
- Meanwhile, prepare the brothy beans: Heat the oil in a medium saucepan or Dutch oven over medium-high heat and sauté the shallot until fragrant and golden. Add the chili flakes and crushed garlic from the bread pan. Add the roasted peppers, olives, capers, and shredded kale and sauté for 2-3 minutes, crushing the garlic clove slightly. Add drained beans, broth, paprika, thyme, salt and pepper. Cover and simmer on low for 5 minutes. When the broth reduces, feel free to add a little more so you have at least 1 cup (or more is fine too). Stir in the lemon zest, taste and season with salt, pepper and chili flakes.
- Assemble: Place a crispy toasted sourdough toast in a wide, shallow bowl. Pour in half the beans and the broth.
- garnish with more lemon zest, a drizzle of olive oil, fresh Italian parsley and optional grated pecorino cheese. Makes 2 hearty servings.
Remarks
Feel free to make brothy beans out of dry beans. Soak 1 pound of dry beans in a large bowl of cold water for 6-8 hours to reduce cooking time. drain. In a heavy-bottomed saucepan, sauté the flavorings (1/2 onion, diced or 2 shallots and 4-8 cloves garlic, roughly chopped) in 1 tablespoon olive oil. Add a few bay leaves, dried 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 are or old, wait till the end with the salt). Bring to a boil for 10 minutes. Cover and simmer on low until beans are tender, 1-3 hours (depending on their size). Check every 1/2 hour or so and add more water if needed. Season with salt and pepper. Add a few drops of AC Vinegar for a touch of acidity if you like. Beans will keep in the fridge for up to 5 days or can be frozen. Use 1 1/2 cups of beans and 1 cup of bean stock for this recipe. You may not need to add any more salt.
nutrition
- Serving size: 1 sourdough toast, 1 cup bean broth
- Calories: 520
- Sugar: 3.8g
- Sodium: 592.3 mg
- Fat: 29.3g
- Saturated Fatty Acids: 4.2g
- Carbohydrates: 54.7g
- Fiber: 10.4g
- Protein: 14.5g
- Cholesterol: 0 mg
Keywords: Bean broth, bean broth on toast, bean broth garlic toast, bean broth sourdough