Beans on Toast
Even a city-slicker can appreciate
- 2 Tbsp - Extra-Virgin Olive Oil
- 3 Cloves - Garlic, Finely Chopped
- 1 Whole - Yellow Onion, Thinly Chopped
- 1 Whole - Carrot, Thinly Chopped
- 1 Whole - Sliced Celery Stalk
- 1 Lb - Dried Heirloom Beans
- 2 Tsp - Kosher Salt
- 8 Slices - Crusted Bread
- 4 Tbsp - Unsalted Butter
- 1 Pinch - Flakey Sea Salt
- 1 Pinch - Freshly Ground Pepper
Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers. Add the garlic, onion, carrot and celery and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 8 minutes. Step 2: Add the beans and enough water to cover by about 2 inches. Increase the heat to high and bring to a boil; cook for 15 minutes. Reduce the heat to a very gentle simmer (bubbles just barely breaking the surface), partly cover and cook until the pot stops smelling like the aromatics and starts smelling like the beans, 1 hour to 1 hour 15 minutes. Add more water if necessary to keep the beans fully submerged. Gently stir in kosher salt and continue cooking until the beans are creamy in texture but not bursting, 10 to 45 minutes more. Step 3: Drain the beans, reserving the tasty cooking liquid for another purpose, such as a base for soup or a vehicle for egg poaching. You can store leftover beans in their cooking liquid in an airtight container in the fridge for up to 5 days. Step 4: Toast the bread and then butter each piece. Spoon about ½ cup beans onto each piece of toast and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about ¼ cup per toast). Drizzle with olive oil and sprinkle with sea salt and pepper to taste.