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helen December 1, 2019
I make this recipe about twice a month. It’s both our comfort food and the meal we turn to when we’ve indulged too much, like after thanksgiving. I often make it exactly as written, sometimes I go vegan and swap olive oil for butter, sometimes I add chicken broth for extra flavor. I have thrown in red peppers, tomatoes and sometimes sweet paprika. I only made the toast once and it wasn’t worth the amount of oil used. Mostly I have it with whole grain buttered toast and/ or a side of tonno tuna in olive oil...with a couple of olives. I love these beans.
Agne S. February 12, 2019
I also skipped 1 cup of oil, and instead toasted bread on butter. My family loved this combination. I only had fresh lemon thyme, dried oregano and dried rosemary but it all worked perfect. Definitely adding this to my recipes collection.
Carly V. February 11, 2019
The frying step of the bread almost put us off but I am a huge butter bean fan. We didn't fry the bread in the olive oil and just toasted it gently and added a little bit of butter on top instead. It's pretty delicious, but could probably do with more of the dried herbs. Definitely an any time of the day recipe.
Nancy M. February 7, 2019
I cup of olive oil for 2 pieces of bread? Wouldn't this be too much?
Mimi February 7, 2019
I had to read the recipe three times to make sure I read the 1 cup of oil correctly. Seems like they are deep frying the bread.
Hi! Great question. We are pan frying very thick slices bread in a medium sized skillet that will absorb some oil . If you have leftover oil, you can always fry more bread and/or strain the oil and use it to fry something else. Happy cooking! :)
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