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How to Make Beans and Greens Tartine - A Step-by-Step Guide

Beans and Greens Tartine is a delicious and hearty open-faced sandwich that is perfect for a light lunch or a quick and easy dinner. This recipe combines the earthy flavors of beans and greens with the crunch of toasted bread, creating a satisfying and savory dish that will leave you feeling nourished and satisfied.

Not only is this tartine packed with flavor, but it also offers a healthy dose of protein, fiber, and a variety of vitamins and minerals. With its combination of ingredien...

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Ingredients

  • 4 thick slices French bread
  • 2 tablespoons olive oil
  • 1 bunch Swiss chard, stems removed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • zest from 1 lemon
  • salt and freshly ground black pepper to taste
  • cayenne pepper to taste
  • 2 slices bacon, cut into 1/2 inch pieces
  • ¼ cup sliced green onions
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • salt to taste
  • 1 (12 ounce) can pinto beans, drained and rinsed
  • 2 tablespoons water, plus more as needed
  • 1 lemon, juiced
  • 6 ounces pepper Jack cheese, grated
  • 1 red Fresno chile, thinly sliced
  • ¼ cup thinly sliced green onions

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 tartines

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Drizzle olive oil on both sides of the bread.
  • Bake in the preheated oven until light golden brown, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.
  • Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cool enough to handle.
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans, and stir to combine. Add water, and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.
  • Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.
  • Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.
  • Serve topped with Fresno chile pepper slices and green onions.

    • Nutrition

    514 cal.

    • Total Fat: 32g
    • Saturated Fat: 12g
    • Cholesterol: 55mg
    • Sodium: 977mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 6g
    • Protein: 20g
    • Potassium: 545mg

    Categories

    Bean recipes
    Green recipes