Description
A quick and comforting open-faced toast topped with creamy spiced white beans and melted cheddar cheese. Perfect for a hearty breakfast, lunch, or simple vegetarian dinner.
Ingredients
- 2 slices whole-grain bread
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1 cup canned white beans, rinsed and drained
- 1/4 cup vegetable broth
- 1/2 cup shredded cheddar cheese
- Salt to taste
- Black pepper to taste
- 1 tablespoon chopped fresh parsley
- Red pepper flakes (optional)
Instructions
- Heat olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the smoked paprika and cumin and cook briefly to release their aroma.
- Add the white beans and vegetable broth. Mash the beans slightly with the back of a spoon and cook for 3–4 minutes until heated through and creamy. Season with salt and black pepper.
- Toast the bread slices until golden and crisp.
- Spoon the warm bean mixture evenly over the toasted bread.
- Sprinkle the shredded cheddar cheese on top of the beans.
- Place the toasts under a broiler for 1–2 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley and red pepper flakes if desired, then serve immediately.
Notes
- Use cannellini, navy, or great northern beans for a similar creamy texture.
- Swap cheddar with mozzarella or Monterey Jack for a milder flavor.
- Add sliced avocado or a fried egg on top for extra richness.
- If you do not have a broiler, cover the skillet briefly after adding cheese to help it melt.
- Serve with a simple salad or roasted tomatoes for a more complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Broil
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 30 mg
