Equipment
Ingredients
The Beans
- 400 g jarred large white beans, drained, reserving 20ml of liquid
- 120 ml vegetable broth, warm
- 20 g unsalted butter, cold, cut into small cubes
Aromatics & Seasoning
- 30 ml extra virgin olive oil
- 1 shallot, finely diced
- 3 garlic, 2 cloves thinly sliced, 1 clove halved for rubbing
- 2 g fresh thyme, whole sprigs
- 10 ml lemon juice, freshly squeezed
- 20 g parmesan cheese, finely grated
- kosher salt
- black pepper, freshly cracked
The Toast
- 4 sourdough bread, cut into thick slices
Nutrition (per serving)
Method
Prepare your aromatics by thinly slicing two of the garlic cloves and slicing the third clove in half to reserve for the toast. Finely dice the shallot.
Preheat oven to 200C/400F. Drizzle the sourdough slices with half of the extra virgin olive oil. Bake on a sheet pan for 8 to 10 minutes until golden brown and crisp around the edges. Immediately rub one side of each warm toast with the cut side of the halved garlic clove.
While the bread toasts, heat the remaining 15ml of olive oil in a heavy-bottomed skillet over medium-low heat. Add the diced shallot and sliced garlic, cooking gently until translucent and fragrant, being careful not to let them take on any brown color.
Add the drained beans, vegetable broth, reserved bean liquid, and fresh thyme sprigs to the skillet. Bring to a gentle simmer and cook for 5 minutes, allowing the liquid to reduce by half and slightly thicken from the starches in the beans.
Remove the skillet from the heat and discard the thyme sprigs. Stir in the cold cubed butter, lemon juice, and grated parmesan cheese. Gently swirl and agitate the pan constantly until the butter and cheese melt into a glossy, emulsified sauce that evenly coats the beans. Season to taste with kosher salt and a generous amount of freshly cracked black pepper.
Place the prepared garlic toasts on warm serving plates. Spoon the hot, glossy bean mixture generously over the bread, allowing the savory broth to slightly soak into the crust. Garnish with an additional grind of black pepper.
Chef's Notes
- Using premium jarred beans, particularly heirloom varieties, transforms this dish from mundane to luxurious. They possess a creamier texture and thinner skin than standard canned beans.
- Agitating the pan while adding the cold butter and cheese is a classic technique known as monter au beurre. It is crucial for creating a creamy, emulsified sauce rather than a broken, greasy one.
- Rubbing raw garlic on hot, freshly toasted bread imparts a sharp, fresh garlic bite that cuts through the richness of the butter and cheese without being overwhelming.
- Do not skip reserving a small amount of the bean liquid. The dissolved starches in the aquafaba act as a powerful natural thickener and emulsifier for your final sauce.
Storage
Refrigerator: 3 days — Store the bean mixture separately from the toast in an airtight container.
Reheating: Gently warm the beans in a saucepan over low heat, adding a splash of water or broth to loosen the sauce before serving over freshly toasted bread.
