Smashed Bean and Sausage Toasts
, 20 min, 2 servings
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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