Easy weeknight beans on toast recipe for a quick meal

Ingredients for Weeknight beans on toast

• 30 ml extra-virgin olive oil

• 450 g sweet or hot Italian sausage, casings removed

• 5 garlic cloves, 3 thinly sliced, 2 finely grated

• 2 g dried oregano

• 1 g crushed red pepper flakes (optional)

• 800 g canned crushed tomatoes

• 15 g kosher salt, divided, plus more

• 140 g baby spinach, coarsely chopped

• 2 x 400 g cans white beans, rinsed

• 60 g unsalted butter

• 1 x 30 cm crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise

• 28 g Parmesan or Pecorino, finely grated

• Chopped parsley (for serving; optional)

How to make Weeknight beans on toast

1. Heat oil in a large casserole dish or high-sided frying pan over medium-high heat.

2. Add the sausage and press down with a heatproof rubber spatula to flatten slightly. Cook undisturbed until browned underneath, about 4 minutes.

3. Turn the sausage over and cook undisturbed until browned on the other side, about 3 minutes.

4. Break the sausage into bite-sized pieces using the spatula.

5. Add the sliced garlic, oregano, and red pepper flakes (if using), stirring until the garlic starts to turn golden around the edges, about 1 minute.

6. Carefully add the tomatoes, taking care to avoid splatter, then mix in 2½ tsp salt and 250 ml water.

7. Bring the sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10–12 minutes.

8. Stir in the spinach and cook until wilted, about 2 minutes.

9. Add the beans and cook until warmed through, about 3 minutes.

10. Taste the ragù and adjust the seasoning with more salt if needed.

11. Meanwhile, preheat the grill.

12. Melt the butter in a small saucepan over medium heat.

13. Stir in the grated garlic and remaining ½ tsp salt, cooking until fragrant and sizzling but not browned, about 30 seconds; then remove from heat.

14. Arrange the bread, cut side down, on a foil-lined baking tray and grill until golden brown, about 1 minute.

15. Remove from the grill and turn the bread over. Brush the untoasted sides with garlic butter and grill until evenly golden brown on top, about 1 minute (keep a close eye, as it can brown quickly).

16. Divide the toast among plates. Ladle a generous amount of ragù over each and top with Parmesan and parsley.

17. The ragù can be made up to 3 days in advance. Allow it to cool, cover, and chill. Reheat over medium-low heat when ready to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.