Weeknight Beans on Toast

Ingredients for Weeknight Beans on Toast

• 2 colheres de sopa de azeite de oliva extra-virgem

• 450g de linguiça italiana doce ou picante, sem tripas

• 5 garlic cloves, 3 thinly sliced, 2 finely grated

• 1/2 colher de chá de orégano seco

• 1/4 teaspoons crushed red pepper flakes (optional)

• 1 (800g) lata de tomates triturados

• 3 colheres de chá de sal kosher, dividido, mais um pouco

• 1 (140g) package baby spinach, coarsely chopped

• 2 (450g) cans white beans, rinsed

• 4 colheres de sopa de manteiga sem sal

• 1 (12") crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise

• 30g Parmesan or Pecorino, finely grated

• Chopped parsley (for serving

• opcional)

Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2 1/2 teaspoons salt and 240ml water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10–12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed.

Meanwhile, heat grill. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining 1/2 teaspoons salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.

Arrange bread, cut side down, on a foil-lined baking sheet and grill until golden brown, about 1 minute. Remove from grill and turn bread over. Brush untoasted sides of bread with garlic butter and grill until evenly golden brown on top, about 1 minute (keep watch; it will go fast).

Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.

Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.