Tomato and White Bean Stew on Toast
Servings: 6 servings
1 tablespoon extra-virgin olive oil, plus more as needed for finishing
1 tablespoon unsalted butter
1 red onion, diced
1 yellow bell pepper, minced
3 garlic cloves, minced
2 tablespoons harissa
One 28-ounce can crushed tomatoes
2 teaspoons sweet or hot paprika
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
28 ounces drained cooked white beans
6 thick slices sourdough bread
½ cup chopped fresh parsley
½ cup finely sliced scallions
1. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and bell pepper, and sauté until translucent and tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
2. Stir in the harissa and cook until fragrant, about 1 minute, stirring constantly. Add the tomatoes, stir again and bring to a simmer. Add the paprika and coriander; season with salt and pepper. Simmer until the mixture thickens slightly, 10 to 15 minutes.
3. Stir in the white beans and continue to simmer over low heat until the mixture is thick and stew-like. Keep warm while you prepare the toast.
4. Heat a large skillet (preferably cast iron) over medium heat. Place the bread on a work surface and drizzle olive oil evenly over both sides. When the skillet is hot, add the bread to the pan and toast until lightly charred on both sides, about 3 minutes per side. Transfer each piece of toasted bread to a serving plate.
5. Remove the bean mixture from the heat and stir in the parsley and scallions. To serve, spoon some of the bean mixture over each slice of toast.