Smashed Bean and Sausage Toasts

By Christian Reynoso · cooking.nytimes.com

2 servings

20 min

Crispy toast topped with crumbled Italian sausage and smashed pinto beans, finished with lemon and fresh oregano.

2 tablespoons extra-virgin olive oil	Heat oil, cook sausage until browned, 5 min	Stir in sausage mixture	Squeeze lemon juice, stir in half oregano	Spoon onto toast, drizzle oil, garnish & lemon wedges
225 g sweet, mild or hot Italian sausage, casings removed
1 stalk celery, thinly sliced
1 small shallot, finely chopped	Add shallot, garlic & oil, cook 30 sec
3 cloves garlic, thinly sliced
1 tablespoon extra-virgin olive oil
1 (15-ounce / 425 g) can pinto beans, drained, 120 ml bean liquid reserved	Add beans & liquid, smash until creamy
1 lemon, halved
2 to 3 tablespoons fresh oregano leaves, divided
2 large thick slices toast from a sturdy country-style loaf
extra-virgin olive oil for drizzling

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