Smoky White Bean Toasts

🥘 Ingredients

• arugula
  2 c
• cannellini beans
  15 oz
• chili powder
  1 tsp
• garlic
  1 clove
• honey dijon dressing
  2 tbsp
• olive oil
  1 tbsp
• paprika
  1 tsp
• pecans
  ¼ cup
• sourdough bread
  2 slices
• tomato
  1 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium bowl
• large bowl

1. 1

   Drain and rinse cannellini beans .

   cannellini beans: 15 oz
2. 2

   In a medium 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 pepper if desired.

   veggie stock concentrate: 1 unit, paprika: 1 tsp, chili powder: 1 tsp
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: 2 slices, tomato: 1 unit, olive oil: 1 tbsp
5. 5

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

   garlic: 1 clove
6. 6

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

   arugula: 2 c, pecans: ¼ cup, honey dijon dressing: 2 tbsp
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.