Tuscan White Bean Toast With Chili Oil

Crispy toast with creamy heirloom cannellini beans, chard and a drizzle of chili oil is perfect served with a chilled glass of rosé on a summer afternoon. This delectable plant based dish is so hearty you could have it for dinner, or cut the toast into smaller pieces and serve as an appetizer. Omit the parmesan cheese to make this vegan.

MAKE YOUR OWN CHILI OIL IN FIVE MINUTES

This is for an Italian style chili oil, not an asian chili crisp. It's the kind of oil you drizzle over pizza or pasta to give it that extra zing but it's not blow your mind spicy. 

Start with quality FRESH chili flakes. We highly recommend the farm-to-jar Calabrian Chili Flakes from our friends at Booneville Barn Collective. Unlike other spices they include a harvest date right on the package so you never have to wonder "when did I buy this jar?" (come on, we've all been there). Old spices get stale just like everything else. They are totally safe to use but they'll have a lack luster flavor. Most of the spices at the grocery store are at LEAST a year old when you buy them, and note, no harvest date. When you upgrade your pantry to really fresh, high quality ingredients you won't believe the difference.

All you need to do is put olive oil and chili flakes in a sauce pan and gently heat for a couple minutes over medium heat. The oil will take on a slightly orange color. You don't want to burn the chili, it turns it bitter. A low simmer is what you're looking for, not sizzling. When it's done I like to strain out the chilis but you can feel free to leave them in, it's really up to you. This chili oil will keep for months at room temperature. 

ORGANIC FARM FRESH CANNELLINI BEANS

The cannellini bean is a white kidney bean developed in Argentina and brought to Itally where it became incredibly popular in dishes like pasta e fagioli and minestrone. It is particularly popular in Tuscany. This delicious creamy bean holds it's shape well making it particularly suited to salads, pastas and it's a great choice for classic beans and greens. It's difficult to find a fresh organic cannellini bean but ours are grown here in California on an organic certified small, family farm. You won't believe the difference when beans are fresh off the farm.

Tuscan Cannellini Beans On Toast

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Crispy toast with creamy white heirloom beans, chard and a drizzle of chili oil is perfect served with a chilled glass of rosé on a summer afternoon.

Ingredients

• 1 loaf of country white or sourdough bread sliced very thick.
• 1 cup dry cannellini beans
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• 1 4 inch strip of kombu
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• 1 small onion
• 3 sprigs of thyme
• 2 teaspoons kosher salt
• good olive oil
• 2 large handfuls of chard
• 2 cloves of garlic crushed
• Freshly shaved parmesan cheese (omit for vegan)

• Chili Oil *See our note above on how to make your own.

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Directions

1. 1. Cook the cannellini beans with 3 cups of water, kombu, salt, onion and thyme until soft but not falling appart. (approximately 30 minutes in a pressure cooker) . See our guide to cooking heirloom beans for more information on cooking your beans.

2. 2. Slice the bead 1 inch thick. Brush with olive oil and grill or place under your broiler until toasted on both sides. Be sure to watch closely because it will go from not done to burnt in the blink of an eye. This isn't the time to multitask.
3. 3. Drizzle enough olive oil in the bottom of the skillet to coat the pan and fully pre-heat the pan on medium heat.
4. 4. Add the garlic to the pan and sauté 1-2 minutes until softened and just starting to brown.
5. 5. Add chard and beans to the pan. Cover to wilt the chard, using tongs to combine the ingredients. 2-3 minutes.

6. 6. Spoon the chard and bean mixture on top of the toast, top with shaved parmesan and drizzle with chili oil.