Smoky White Bean Toasts

🥘 Ingredients

• arugula
  4 oz
• black pepper
• cannellini beans
  2 unit
• chili powder
  1 tsp
• garlic
  2 clove
• honey dijon dressing
  3 oz
• olive oil
  1 tsp
• paprika
  2 tsp
• pecans
  1 oz
• plastic wrap
• salt
• sourdough bread
  8 slice
• tomato
  2 unit
• veggie stock concentrate
  2 unit

🍳 Cookware

• strainer
• medium microwave-safe bowl
• large bowl

1. 1

   Drain and rinse cannellini beans using a strainer .

   cannellini beans: 2 unit
2. 2

   In medium microwave-safe bowl , combine beans, veggie stock concentrate , paprika , and a pinch of chili powder . Cover with plastic wrap ; microwave until warmed through, ⏱️ 2 minutes . Mash beans with a fork until about half the beans are smooth. Season with salt and black pepper if desired.

   veggie stock concentrate: 2 unit, paprika: 2 tsp, chili powder: 1 tsp, plastic wrap, salt, black pepper
3. 3

   Wash and dry produce.
4. 4

   Toast sourdough bread until golden brown. Meanwhile, thinly slice tomato into rounds. Season with a drizzle of olive oil and salt .

   sourdough bread: 8 slice, tomato: 2 unit, olive oil: 1 tsp, salt
5. 5

   Trim and peel garlic ; rub cut side over one side of toasted sourdough slices.

   garlic: 2 clove
6. 6

   In large bowl , toss together arugula , pecans , and honey dijon dressing . Season with a pinch of salt and black pepper .

   arugula: 4 oz, pecans: 1 oz, honey dijon dressing: 3 oz, salt, black pepper
7. 7

   Spread bean mixture over garlic toasts; top with tomato slices and as much salad as you like.
8. 8

   Divide toasts between plates; serve with any remaining salad on the side.