Beans and Toast

This is the ultimate in-a-pinch meal. It’s easy to make, and it’s easy to keep the ingredients on hand.

"Time for Dinner" by Pilar Guzman, Jenny Rosenstrach and Alanna Stang

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Ingredients

4 thick slices country bread		1 28-ounce can diced tomatoes
4 tablespoons olive oil		1 15-ounce can cannellini beans, drained
2 garlic cloves, peeled and sliced		1 teaspoon salt
A few fresh sage leaves		1 teaspoon black pepper

Prep: 15 min Total:

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1
Sprinkle the bread with 2 tablespoons of the oil. Toast the slices until crusty and golden.
2
Heat the remaining oil in a large skillet, then add the garlic and sage and stir until the garlic begins to brown, about 1 minute.
3
Add the tomatoes, beans, salt, and pepper and stir to combine. Cook over medium-high heat until the liquid is reduced and slightly thickened, a few more minutes.
4
Serve, placing a slice of toast into each soup bowl and generously spooning the beans and broth right over the bread, if the kids will let you.

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