Braised Beans on Cumin Toast
This is one of my favorite meals to make, especially during the week. I start by soaking dried beans overnight and then simmering them with a bunch of herbs, olive oil, lemon, garlic and onion until they’re super creamy and delicious. Then I have the beans, and the yummy broth they’re in, to do a bunch of different things with during the week. If you already have flavorful beans ready to go, all you need to do is heat them up, toast some bread in olive oil and top with anything, an egg, some yogurt mixed with paprika, s&p, cheese, the options are endless.
This particular bean toast is topped with a paprika tinted yogurt sauce along with some torn herbs, all on top of a crispy cumin salt and olive oil soaked piece of bread. The result is so delicious and satisfying you won’t believe all you ate were some beans on toast!
* If you have the time I highly recommend making the beans from scratch, if you don’t, then by all means get a can of beans and rinse thoroughly, then in a sauté pan heat some olive oil, any herbs you want along with some garlic cloves minced. Then add the beans and sauté until heated through. Season with salt and pepper.
Recipe by: Tierney Larson/the beans adapted from Bon appetit’s Carla Lalli (for the brothy beans)
For the toast and topping servings: 4 (but you’ll have 8-10 servings of beans to do other things with too!)
*For the Beans:
1 lb dried Red beans (or cannellini)
1 onion, peeled and halved
4 cloves of garlic, peeled
1 lemon, halved and deseeded
3 bay leaves
a bunch of thyme
half a bunch of fresh oregano
(any other herbs you like can go in here!)
1 parmesan cheese rind (optional)
1/2 cup of extra virgin olive oil
Kosher Salt & Freshly ground black pepper
1 tbl sherry vinegar (for the end of the cooking time)
For the toast:
A few 3/4-1 inch slices of good bread
4 tbl of olive oil
2 tsp of cumin seeds *toasted and smashed mixed with 2 tsp of kosher salt
For the topping:
1/2 cup of whole milk plain yogurt
1 tsp of paprika
1/2 tsp of kosher salt
a few grinds of black pepper
a splash of sherry vinegar
Mixed herbs torn; mint, oregano, parsley, cilantro, basil
*To toast the cumin just put it in a dry pan over medium heat, stir frequently and right when it starts to become fragrant remove it from the pan.
For a weeks worth of delicious beans and broth: In a large pot, cover the dried beans in enough cold water that they have about 3-4 inches of water above them. Let them soak overnight.
In the morning drain and rinse your beans. In the same pot, add the beans back and cover with water again filling to about 3 inches above them. Add to the pot all of the ingredients except for the vinegar. Hold back some of the fresh herbs to toss in at the end. Season with salt and pepper.
Heat to a simmer and make sure that they never go above a simmer. You don’t want your beans getting knocked around vigorously, you just want a gentle simmer. Check the beans for doneness and give them a stir once and a while. It will take about an hour or more until they are tender and done. Adjust the seasoning of the broth as you go, adding more salt and pepper if necessary.
When the beans are done, add some sherry vinegar and any leftover fresh herbs you have.
When your ready to make lunch or dinner..
In a small bowl mix together the yogurt, paprika salt and pepper, and a splash of sherry vinegar. Taste and adjust salt and pepper if needed. Set to the side.
Heat 4 tbl of extra virgin olive oil to a cast iron or heavy bottomed skillet over medium heat. When shimmering, add the bread. Toast on one side, then flip and season that side with some pinches of cumin salt.
Assemble the plates how you like, toast on the bottom topped with beans then yogurt sauce, then herbs, OR if you like your toast to stay crunchy, put it to the side and then top the beans with the yogurt sauce and herbs.
Enjoy!
