“Teaching your kids and yourself how to cook a few simple recipes by heart, will set everyone up for a lifetime of healthy cooking and good eating,” says Laurie David, an author, mother of two teenagers, and an award winning producer of the documentary Fed Up.
This recipe is from the author’s latest cookbook, The Family Cooks: 100+ Recipes to Get Your Family Craving Food That’s Simple, Tasty, and Incredibly Good for You.
Serves 4
INGREDIENTS:
- Olive oil, for the pan
- 4 slices good-quality bread
- ½ onion, chopped
- 1 to 2 garlic cloves, minced (or more if you’re in that kind of mood)
- 1 can (15 oz) cannellini or other white beans, drained
- 1 cup tomato sauce (your favorite kind)
DIRECTIONS:
1. Heat a medium heavy-bottomed skillet over medium high heat. Drizzle in olive oil to cover the bottom. Slide in the pieces of bread and let them sizzle on both sides until they are golden and very crisp. Remove them from the pan and transfer to a plate.
2. Drizzle a little more oil onto the pan if necessary and add the onion and garlic. Cook over medium-high heat until they soften and turn golden, about 5 minutes. Add the beans and tomato sauce and simmer, stirring occasionally, until the beans and sauce are well acquainted, about 10 more minutes.
3. Arrange the toast in shallow bowls, or on a chipped plate … whatever you have. Spoon the beans on top.
4. Enjoy!
Then play with it!
• Slide a fried egg on top, then shower with Parmesan cheese.
• Add lots of hot sauce or a dash of Worcestershire.
• Fold raw chopped spinach into the beans when adding the tomato sauce.
• Tuck a few cubes of aged cheddar into the sauce to melt at the last minute.
• Add shredded raw kale or any greens dressed with a tart vinaigrette.
• Drizzle with balsamic vinegar or a squeeze of lemon juice.
• Toss in fresh herbs, such as parsley, thyme, or rosemary.
Recipe and photographs reprinted from The Family Cooks by Laurie David. Copyright 2014 by Hybrid Nation Inc. By permission of Rodale Books. Available wherever books are sold.
