Smoky White Bean Toasts
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Smoky White Bean Toasts

Smoky White Bean Toasts

with Tomato & Arugula Salad

For this simple, quick, and satisfying vegetarian lunch, you’ll use the classic Spanish technique of rubbing cut garlic cloves on toast to extract flavor (without too much of that raw garlic punch). You’ll use this clever garlic toast as a vehicle for warm, smoky, hearty beans topped with juicy tomato and finished with an arugula, pecan, and honey mustard salad. Beans on toast with tangy-sweet greens on top? Now that’s one tasty way to get a wholesome dish on the table in just ten minutes!

Tags:
Spicy
Calorie Smart
Easy Cleanup
Quick
Veggie
Allergens:
Soy
Wheat
Tree Nuts
Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes
Prep Time
DifficultyMedium

Ingredients

serving amount

1 unit

Cannellini Beans

1 teaspoon

Paprika

1 unit

Veggie Stock Concentrate

1 unit

Tomato

4 slice

Sourdough Bread

(Contains Soy, Wheat)

1 clove

Garlic

2 ounce

Arugula

½ ounce

Pecans

(Contains Tree Nuts)

1.5 ounce

Honey Dijon Dressing

(Contains Eggs)

1 teaspoon

Chili Powder

Not included in your delivery

1 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories650 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate83 g
Sugar11 g
Dietary Fiber12 g
Protein18 g
Cholesterol5 mg
Sodium1500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Bowl
Plastic Wrap
Large Bowl

Instructions

1

• Drain and rinse beans.

2

• In a medium microwave-safe bowl, combine beans, stock concentrate, paprika, and a pinch of chili powder. Cover with plastic wrap; microwave until warmed through, 1-2 minutes. Mash beans with a fork until about half the beans are smooth. Season with salt and pepper if desired.

3

• Wash and dry produce.

4

• Toast sourdough until golden brown. Meanwhile, thinly slice tomato into rounds. Season with a drizzle of olive oil and salt.

5

• Trim and peel garlic; rub cut side over one side of toasted sourdough slices.

6

• In a large bowl, toss together arugula, pecans, and honey-Dijon dressing. Season with a pinch of salt and pepper.

7

• Spread bean mixture over garlic toasts; top with tomato slices and as much salad as you like.

8

• Divide toasts between plates; serve with any remaining salad on the side.