Warm Tuscan Beans and Tomato with Rosemary SaltĀ Toast

September 30, 2012
1 Ratings
  • Serves 2
Author Notes

When I come home from work, I usually want something quick. Having a well stocked pantry can really fulfill your weeknight goal of quick and easy meal preparations. Having canned beans on hand always ensures that I can whip up something hearty and filling in minutes.

When it comes to cannellini beans I think they gain more flavor and prominence as they soak up flavors. Eating them right away is definitely an option, but eating them leftover is cherishable. The flavors become more prominent as everything becomes amalgamated. I almost always pair them with fresh rosemary, in this case, I wanted to make a rosemary flavored salt to serve as the vehicle for this dish. It's a simple dish to prepare, but the ingredients bring it all together. I'm a big believer in quality over quantity when it comes to cooking with the best ingredients you can find. The dish will speak for itself if you pay attention to using fresh parsley over dried parsley, and quality San Marzano tomatoes, etc. —James Durazzo

What You'll Need
  • 2 Cans of Cannellini Beans rinsed and drained under cold water
  • 1-1/2 Cups San Marzano Tomatoes (Chopped, blended, or passed through a food mill)
  • 3 tablespoons Extra Virgin Olive Oil
  • 1/2 Thinly sliced shallot
  • 2 Cloves of garlic (1 minced/ 1 whole)
  • 1 handful Fresh Italian Parsley finely chopped
  • 1 Pinch of Peperoncino flakes
  • 2 Slices of Italian bread or ciabatta, anything rustic
  • 2 Sprigs Fresh Rosemary
  • 1 tablespoon Maldon's Flake Sea Salt or Kosher Salts
  1. Finely chop one fresh rosemary sprig and combine with the Maldon's flake salt. Toast the bread over a stove burner using a cooling rack. You can also use your toaster oven or broiler for this. I like to use the burner, because it leaves some chew in the bread, and it doesn't dry it out. Once the bread is toasted, rub it with a garlic clove, sprinkle te rosemary salt on top, and drizzle with Extra Virgin Olive oil.
  2. In a skillet, combine, shallots, garlic, peperoncino, rosemary sprig, and olive oil. Let these sweat on low heat until soft and aromatic.
  3. Turn up the heat, and add in the tomatoes, let these cook off any excess water, and concentrate in flavor.
  4. Add in the beans, and let them warm through, season to taste with salt an pepper. Once they are combined with the sauce, remove from heat, and add in the fresh parsley
  5. Serve your garlic rosemary bread alongside, add a drizzle of Extra Virgin Olive oil, and additional fresh parsley to finish.

See what other Food52ers are saying.

  • AntoniaJames
  • James Durazzo
    James Durazzo
  • rederin

3 Reviews

rederin October 28, 2012
This was lovely, and so quick for a weeknight. Sometimes the simplest meals are the best.
James D. October 28, 2012
Glad you enjoyed it, I have a new recipe coming soon for Cannellini beans.
AntoniaJames September 30, 2012
What a luscious combination! You really know how to live. Definitely on the must-try list here. ;o)