Smashed Beans on Sourdough

Name: Smashed Beans on Sourdough
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup cannellini beans (cooked, drained and rinsed if canned); 4 slices sourdough bread (thick-cut, about 1 inch); 3 tbsp olive oil (divided; 2 tbsp for beans, 1 tbsp for brushing); 2 pcs garlic (cloves, minced; plus 1 whole clove for rubbing toast); 2 tbsp lemon juice (freshly squeezed); 1 tsp lemon zest (from 1 lemon); 1 pinch red pepper flakes; 1 pinch salt; 1 pinch black pepper; 2 tbsp parsley (fresh, roughly chopped)

RATING

0.0/5

TASTE SCORE

8/10

Creamy, garlicky smashed white beans piled high on crispy grilled sourdough. A lightning-fast lunch or light dinner that tastes like it took hours but comes together in under 15 minutes. The beans get lightly mashed with olive oil and lemon, creating a rustic spread that's satisfying and packed with plant-based protein.

PREP

COOK

SERVES

1 SLICE

336 cal

SERVINGS

METHOD · 6 STEPS

prep · ~1 min
Drain and rinse the beans.
If using home-cooked cannellini beans, drain them well. If using canned beans, drain and rinse under cold water until the water runs clear. Shake off excess water.
mix · ~3 min
Smash and season the beans.
1.In a medium bowl, combine drained beans, 2 tbsp olive oil, minced garlic, lemon juice, and lemon zest.
2.Mash with a fork until about half the beans are broken down and the mixture looks creamy but still chunky.
3.Season with salt, black pepper, and red pepper flakes. Fold in chopped parsley and stir to combine.
4.Taste and adjust lemon juice or salt as needed.
TIPDon't over-mash. Keeping some whole beans gives the toast a rustic, satisfying texture.
grill · ~6 min
Grill the sourdough slices.
1.Heat a grill pan or cast-iron skillet over medium-high heat.
2.Brush both sides of each sourdough slice lightly with the remaining 1 tbsp olive oil.
3.Place bread on the hot pan and grill until deep golden and charred in spots, about 2-3 minutes per side.
TIPPress the bread down gently with a spatula for even browning and those signature grill marks.
prep · ~1 min
Rub the hot toast with garlic.
While the toast is still hot, take the whole garlic clove and rub it gently over one side of each slice. The heat and rough texture of the bread will melt the garlic slightly, infusing it with flavor.
TIPRub lightly. A little raw garlic goes a long way on hot toast.
assemble · ~1 min
Pile the smashed beans onto the toast.
Spoon the smashed bean mixture generously onto each garlic-rubbed sourdough slice. Spread it to the edges, creating a rustic, mounded top.
garnish · ~1 min
Finish with a drizzle and serve immediately.
Drizzle the assembled toasts with a little extra olive oil and a final crack of black pepper. Serve warm while the bread is still crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a creamier mash, warm the beans slightly in a pan with olive oil before smashing.
2
Rub the garlic clove lightly on the hot toast—over-rubbing can make the flavor harsh.
3
Use a fork, not a potato masher, to get that perfect rustic-chunky texture.
4
If your sourdough is fresh, toast it extra-long to prevent sogginess from the beans.
5
Make the bean mixture up to a day ahead; just bring it to room temp before serving.
6
Serve immediately after assembling so the toast stays crisp and doesn't soften.

RECIPE VARIATIONS