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Dry white beans as an ingredient reference for butter bean toast without tomatoes; the recipe uses cooked canned butter beans
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Butter Bean Toast Without Tomatoes

Warm, chunky butter beans with garlic, oregano, and lemon on crisp bread. Makes 4 substantial toasts, about 2 lunch servings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 lunch servings (2 toasts each)
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15-ounce can butter beans Drained and rinsed; canned large lima beans.
  • 1 tablespoon olive oil For the bean topping.
  • 1 teaspoon olive oil Optional, divided among all 4 slices of bread after toasting.
  • 2 cloves garlic Finely minced.
  • 1/2 teaspoon dried oregano
  • 1/4 cup water Plus extra by the tablespoon as needed.
  • 1/8 teaspoon fine salt Plus more to taste.
  • 1/4 teaspoon black pepper
  • 2 teaspoons lemon juice Plus more to taste.
  • 1/2 teaspoon finely grated lemon zest Optional.
  • 4 slices sturdy bread About 1/2 inch thick.
  • 1 tablespoon chopped parsley Optional.

Equipment

  • 1 medium skillet
  • 1 Fork or potato masher
  • 1 Colander
  • 1 toaster or oven
  • 1 measuring spoons and cup

Method
 

  1. Warm the garlic and oregano. Heat 1 tablespoon olive oil in the skillet over medium-low heat. Add garlic and oregano and stir for 30–45 seconds until fragrant, keeping the garlic pale.
  2. Heat the beans. Add drained beans, 1/4 cup water, salt, and pepper. Bring to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until the beans are thoroughly hot.
  3. Thicken the topping. Mash about one-third of the beans against the pan with a fork. Stir into the liquid and cook another 1–2 minutes, until the topping is thick enough to sit on toast without running off. If too stiff, stir in water a tablespoon at a time.
  4. Toast the bread. Meanwhile, toast the bread until crisp and lightly golden on both sides. If desired, brush the optional 1 teaspoon oil across all 4 finished slices. Do not put oiled bread in a pop-up toaster unless its instructions allow it.
  5. Finish and assemble. Remove the beans from the heat and stir in lemon juice and optional zest. Taste with a small bite of bread before adjusting salt or lemon. Spoon onto the toast, add optional parsley, and serve immediately.

Notes

Timing and yield: About 5 minutes preparation and 10 minutes cooking, or 15 minutes total; toaster and skillet timing vary. Makes 4 substantial toasts, about 2 lunch servings. Toast the bread while the beans finish, and assemble just before eating.
Bean and bread choices: Use cooked canned butter beans, not dry beans. Cannellini or Great Northern beans may replace them in the same quantity. Choose sturdy bread about 1/2 inch thick and check its ingredients if avoiding dairy or eggs.
Consistency: The topping should be a thick, chunky spread. Simmer uncovered if watery; add water a tablespoon at a time if stiff. Keep some beans whole. Brush optional oil onto finished toast rather than oiling bread before using a pop-up toaster.
Storage: Store the topping separately from bread. Refrigerate in a shallow container within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat the topping to 165°F, adding a little water and stirring for even heating. Toast fresh bread for serving. Freeze the topping separately for about 2 months for best quality.