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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.

Units Scale

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

  1. 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.
  2. Trim, peel, and chop the onion.
    Peel and chop 3 or 4 cloves garlic.
  3. Add the onion and garlic to the skillet and cook, stirring occasionally, ntil the onion softens, 3 to 5 minutes.
  4. Core and chop the tomatoes.
  5. Add the tomatoes to the skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until the tomatoes release some juice, about 5 minutes.
  6. If you’re using canned beans, rinse and drain them.
    Put 4 slices bread on a rimmed baking sheet.
  7. 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.
  8. 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.
  9. Grate 1 cup Parmesan cheese.
    Strip the leaves from several basil sprigs and chop.
  10. 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.
  11. 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