Weeknight Beans on Toast

Ingredients

• •2 Tbsp extra-virgin olive oil
• •1 lb Italian sausage
• •5 cloves garlic
• •½ tsp dried oregano
• •¼ tsp crushed red pepper flakes
• •1 can crushed tomatoes
• •3 tsp kosher salt
• •1 package baby spinach
• •2 cans white beans
• •4 Tbsp unsalted butter
• •1 roll crusty Italian sub roll
• •1 oz Parmesan
• •2 Tbsp parsley

Cooking Instructions

1. 1.

   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 tsp. salt and 1 cup 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.

   25 min

2. 2.

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

   5 min

3. 3.

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

   3 min

4. 4.

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

   2 min

5. 5.

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