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White Beans and Fresh Tomatoes with Parmesan Toast
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Makes 4 servings 1x
Time 30 minutes
In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.
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Ingredients
- 3 tablespoons olive oil, plus more for drizzling
- 1 small onion
- 3 or 4 cloves garlic
- 3 or 4 large ripe tomatoes
- Salt and pepper
- 3 1/2 cups cooked or canned any white beans (two 15-ounce cans)
- 4 thick slices any rustic bread
- 1/2 cup white wine or water
- 1 cup chicken stock, vegetable stock, or water, plus more if needed
- 4 ounces Parmesan cheese (1 cup grated)
- Several sprigs fresh basil
Instructions
- Turn the broiler to high; put the rack 4 inches from the heat. Put 3 tablespoons olive oil in a large skillet or large pot over medium heat.
- Trim, peel, and chop the onion.
Peel and chop 3 or 4 cloves garlic. - Add the onion and garlic to the skillet and cook, stirring occasionally, ntil the onion softens, 3 to 5 minutes.
- Core and chop the tomatoes.
- Add the tomatoes to the skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until the tomatoes release some juice, about 5 minutes.
- If you’re using canned beans, rinse and drain them.
Put 4 slices bread on a rimmed baking sheet. - When the tomatoes begin to soften, add 1/2 cup white wine or water and let it bubble until evaporated. Add 1 cup stock or water, the beans, and a sprinkle of salt and pepper. Bring to a boil, then adjust the heat so it bubbles gently but steadily.
- Cook, stirring occasionally and adding more liquid if the mixture gets too dry, until the tomatoes break down and the beans soften, 10 to 15 minutes.
- Grate 1 cup Parmesan cheese.
Strip the leaves from several basil sprigs and chop. - Drizzle both sides of the bread with a little olive oil. Broil until the tops are golden, a minute or two. Turn the bread; sprinkle the untoasted sides with the Parmesan. Continue broiling until the cheese is bubbling and browned, another minute or two.
- When the tomatoes and beans are as thick or as soupy as you like, taste and adjust the seasoning. Divide among 4 bowls, scatter the basil over the top, drizzle with olive oil, and serve with the Parmesan toast.
— Recipe from How to Cook Everything Fast