Brothy Beans and Greens on Toast
 
 
Makes 4 servings
Ingredients
  • 7 tablespoons olive oil, divided, plus more for finish
  • 1 large onion, unpeeled, quartered lengthwise
  • 1 head garlic, halved crosswise
  • 1 lemon, halved crosswise
  • 5 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 2 bay leaves
  • 3 dried red chiles
  • 1½ cups dried beans (see notes*)
  • sea salt, to taste
  • 4 slices crusty bread
  • 1 pound dandelion greens
  • freshly ground black pepper, to taste
  • soft-boiled eggs, shaved Pecorino Romano cheese, fresh mint and dried chili flakes (for serving, optional)
Instructions
  1. Heat 4 tablespoons olive oil in a large pot over medium heat. Arrange onion, garlic and lemon, cut side down, in the pot. Cook, without stirring, until they start to brown on the bottom, 3-5 minutes.
  2. Add next five ingredients (thyme through beans) and 6 cups water. Season with salt and bring to a boil over high heat. Reduce heat to low and simmer until the beans are tender, 1-2 hours. Add more water, if necessary, to keep beans submerged.
  3. Heat 2 tablespoons olive oil in a fry pan over medium-high heat. Add bread to pan and cook for 2-3 minutes on each side until golden brown and crispy. Transfer to a plate and set aside.
  4. In the same fry pan, heat remaining 1 tablespoon olive oil over medium heat. Add dandelion greens, season with salt and pepper, and cook until just barely wilted, about 1 minute. Transfer about half of beans and liquid from pot to pan and stir to combine. (See notes**) Cook until heated through, 1-2 minutes. Season with additional salt and pepper to taste.
  5. Spoon brothy beans and greens onto prepared bread. Drizzle with olive oil and top with soft-boiled eggs, Pecorino Romano cheese, mint and chili flakes, if using.
Notes
*I used Jacob's Cattle beans.
**You will have extra brothy beans after assembling the dish; store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/brothy-beans-and-greens-on-toast/