Beans and Greens Tartine
Beans and Greens Tartine is a wholesome open-faced sandwich featuring creamy white beans, garlicky greens, and crunchy toasted bread.Crispy sourdough provides a rustic, satisfying base.White beans create a creamy topping rich in plant-based protein and fiber.Fresh spinach, kale, or Swiss chard adds color and earthy flavor.Garlic and extra-virgin olive oil bring Mediterranean-inspired aromas.Lemon juice and fresh herbs brighten the finished dish.Perfect for a quick lunch, brunch, light dinner, or vegetarian appetizer.
Ingredients
- 4 thick slices sourdough or rustic country bread
- 1 can (15 oz / 425 g) cannellini or great Northern beans, drained and rinsed
- 4 cups fresh spinach, kale, or Swiss chard, roughly chopped
- 3 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, thinly sliced or minced
- 1 small shallot, finely chopped (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest (optional)
- 2 tablespoons chopped fresh parsley
- ¼ cup finely grated Parmesan cheese (optional)
- 2–4 tablespoons vegetable broth or water, as needed
Instructions
- Preheat the oven to 200°C (400°F), or prepare a toaster or grill pan. Arrange the bread slices on a baking tray and brush lightly with olive oil. Toast for 5–8 minutes, turning if necessary, until golden and crisp around the edges. Set aside.
- Place the drained and rinsed beans in a bowl. Mash roughly half of them with a fork, leaving the rest whole for texture. Add a tablespoon of olive oil, the lemon juice, a pinch of salt, and black pepper. Mix gently until creamy. Add a little warm water or vegetable broth if the mixture feels too thick.
- Heat the remaining olive oil in a large skillet over medium-low heat. Add the optional shallot and cook for 2–3 minutes until softened. Stir in the garlic and optional red pepper flakes, cooking for about 30 seconds until fragrant. Avoid browning the garlic, as it can become bitter.
- Add the chopped greens to the skillet in batches if necessary. Toss with the garlic oil until wilted and tender. Spinach usually takes 2–3 minutes, while kale or Swiss chard may need 4–7 minutes. Add a splash of vegetable broth or water if the pan becomes dry. Season with salt and pepper.
- Add the prepared beans to the skillet and stir gently to combine. Warm for 2–3 minutes until everything is heated through. Taste and adjust the seasoning with extra lemon juice, black pepper, or salt as needed. Stir in the fresh parsley and optional lemon zest.
- Spread a generous layer of the warm bean mixture over each slice of toasted bread. Spoon the garlicky greens on top and finish with grated Parmesan, if desired. Add a drizzle of extra-virgin olive oil and a little freshly ground black pepper before serving.
Notes
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Choose sturdy bread: Sourdough or rustic country bread holds the moist bean topping without becoming soggy too quickly.
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Mash some beans: Partially mashing the beans creates a creamy spread while keeping enough whole beans for texture.
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Select your greens: Spinach cooks quickly, while kale and Swiss chard provide a slightly firmer texture.
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Use good-quality olive oil: Extra-virgin olive oil adds richness and a classic Mediterranean flavor.
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Balance with lemon: Lemon juice brightens the beans and complements the earthy greens.
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Adjust the consistency: Add vegetable broth or water gradually if the bean mixture is too thick.
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Make it vegan: Omit Parmesan or use a plant-based alternative.
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Assemble just before serving: Adding the topping to freshly toasted bread helps maintain a crisp base.