serves 4

You can add anything to bruschetta (toasted Italian bread); try beans. This is an easy and nourishing dinner option with beans, veggies, and a little olive oil, all of which go a long way to satisfy.

2 cups dried beans
Sprigs of rosemary and thyme
2–3 whole garlic cloves
4 medium tomatoes, diced small
⅓ cup basil leaves, torn
Salt and pepper
1 loaf crusty bread, sliced
4 large garlic cloves, peeled and smashed
3 Tbsp. extra-virgin olive oil

Soak beans overnight. The next day, cover them with water andbring to a rapid boil for 5 minutes. Reduce heat to a gentle simmer, add herb sprigs, garlic cloves, and 1 tablespoon salt and simmer until the beans are a creamy texture and have started to pop open (30 to 50 minutes, depending on the bean). Drain cooked beans into a bowl, drizzle with good olive oil. Smash them with a fork to make a paste; add salt and pepper to taste.

Mix tomatoes, basil, and salt and pepper to taste in a medium bowl. Toast bread slices, then rub with garlic and brush with oil. Spread bean paste onto toasts with a generous portion of tomato-basil mixture on top.