White Beans on Toast with Caramelized Onions

Cook time: 10 mins

Total time: 10 mins

Yield: 2 people

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The salt in canned beans vary—from no-salt to well-seasoned—so make sure to taste first.

If you’re not serving the beans right away, save some of the bean liquid to rehydrate the beans when you reheat them.

If you’re serving a bigger, hungrier crowd, you may want to double the recipe. If so, make sure to switch to a large (12-inch) skillet.

2 tablespoons olive oil (or garlic oil from Quick "Roasted" Garlic)
2 large garlic, minced (or 4 cloves of Quick "Roasted" Garlic, smashed)
Pinch hot red pepper flakes
1/2 recipe A Pot of White Beans, drained and liquid reserved (about 2 cans or 3 cups)
Salt and ground black pepper
1/4 cup chopped fresh parsley or basil
4 to 6 slabs chewy European-style bread, toasted
1/2 to 3/4 cup Caramelized Onions

Heat oil, garlic, and pepper flakes in a medium (10-inch) skillet over medium heat. When garlic sizzles and starts to turn golden, add beans and 1/4 cup bean liquid. Increase heat to medium-high and cook to heat through and blend flavors, 3 to 4 minutes. Adjust seasonings, including salt and pepper to taste. When bean liquid has thickened and turned creamy, stir in herbs.
Place 2 slices of bread on each plate; top with a portion of beans and then caramelized onions. Serve immediately.