Garlicky Baked Beans on Toast

This takes a campfire favorite, baked beans, and makes it much more exciting and interesting to eat. If you are able to use fresh rosemary or other herbs like thyme or oregano, it will add a wonderful herbaceous quality that you just won’t find in dried herbs. I like piling it on a thick slice of Tobi’s homemade sourdough so that it is sturdy enough to add two layers of beans, but any toast will do!

Ingredients: 

• 1 ½ cups cassoulet or cannellini beans (cooked)

• ½ tsp chili flakes

• ½ T fresh rosemary (¼ tsp dried rosemary)

• 3 cloves garlic, finely chopped

• 2 T avocado oil

• ½ tsp sea salt

Method:

Heat up avocado oil in a medium pan. Add garlic and rosemary and let it fry for just a minute. You want to make sure it isn’t cooking too long or it will burn. Add the cooked beans and sprinkle in salt and chili flakes. If the beans looks dry you can add a little more avocado oil. Serve mixture on top of a thick slice of toasted bread.

This pairs beautifully with thick sliced of hierloom tomatoes, but would also be great with slices of avocado.