These “fancy” beans on toast provide a quick and easy dinner that comes together in minutes, all in one pan. Toast your favourite crusty loaf, pile it high with this moreish mixture, and you’re all set with a nourishing and tasty dinner or lunch. A base of leeks, shallot, and garlic is heightened with the zingy flavour of miso and mustard before adding beans and kale and a bit of vegetable stock.
Clean your leeks
Leeks can accumulate a lot of sand and dirt among their leaves. A quick way to clean, especially when you will end up cutting them finely, is to cut the leek lengthwise in quarters, while leaving the root intact. Then rinse the leaves under running water to remove any excess dirt and grit.
Miso and Mustard Beans on Toast
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 cups (500 mL) finely chopped leeks (see tip)
- 2 Tbsp (30 mL) finely chopped shallot
- 2 garlic cloves, peeled and minced or crushed
- 2 Tbsp (30 mL) white miso paste
- 1 tsp (15 mL) Dijon mustard
- 1 cup (250 mL) vegetable stock, divided
- 14 oz (398 mL) can of butter beans
- 2 cups (500 mL) finely chopped curly kale
- 4 slices whole wheat sourdough toast
Directions
01
In large saucepan on medium heat, sauté leeks and shallot in olive oil for 2 to 3 minutes. Add garlic and sauté for a few minutes more, until mixture is soft. Add miso, mustard, and 1/2 cup (125 mL) stock and stir to combine. Add beans and simmer for 3 minutes, until beans are warmed. Add kale and remaining stock and cook for a further 3 to 5 minutes, until kale is tender. To serve, place toasted sourdough on plates and pile high with bean mixture.
