Recipe: Weeknight Beans on Toast

Weeknight Beans on Toast
Bon Appetit Magazine, Feb 2019, p.24
4.5 stars

This is a nice alternative to the Skillet Bruschetta with Beans and Greens (that we've made many times that goes with toast) -- incredibly delicious and overall healthy!  As noted within the recipe, I can see the leftovers being repurposed and used on top of pasta.

Ingredients: bread, sweet or hot Italian sausage, crushed tomatoes, baby spinach, white beans, garlic, oregano, red pepper flakes, extra-virgin olive oil, butter, Kosher salt, Parmesan, parsley

Tips:

• Use 2-3x the amount of spinach (recipe also notes that kale could be used)
• Measure the salt
• Use cannellini beans
• Did not make the garlic butter or broil the bread -- simply toasted the bread and buttered it