INGREDIENTS (for 4 toasts or 2 servings)
For the beans
1 can white beans, drained and rinsed (e.g. butter/cannellini beans)
1/2 medium onion, diced
2 cloves garlic, minced
1 tsp rosemary, dried (or 2 tsp fresh)
1 tsp thyme, dried (or 2 tsp fresh)
4 Roma/plummy tomatoes, diced (cherry tomatoes would also work well)
olive oil for cooking
salt, black pepper & hot pepper to taste
For the garlic bread
4 slices of thick bread (I made this no knead bread)
1 clove of garlic, whole
2-4 tsp olive oil
4 leaves fresh basil (optional)
Heat some olive oil in a pan over medium heat. Sauté the onions along with a pinch of salt, until almost translucent. Add the garlic, hot pepper (optional), rosemary and thyme. Stir for half a minute before adding the diced tomatoes and a splash of water. Cover and cook the tomatoes on a low heat until they break down and their juices form a thin sauce- about 10 minutes. Then add the beans and simmer for about 5 minutes. If the mixture dries out, add a splash of water to the pan. Season with salt and black pepper and set aside.
Drizzle the slices of bread with olive oil, then place them in a toaster oven or under broiler. After toasting to your liking, rub a peeled garlic clove on each slice.
Generously top the garlic bread with the saucy butter beans, then serve and enjoy!