Beans on toast from Six Seasons: A New Way with Vegetables (page 256) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • megann_b5gxnm on January 26, 2026

    The infused oil was delicious, very strong rosemary flavor. Based on the previous review we simplified the preparation, added the beans to the infused oil and lightly smashed them with the back of a spoon before topping the toast. Great for using up leftover beans.

  • SheilaS on August 30, 2018

    I make various versions of beans on toast and usually just scoop the beans on to the bread and mash them with a fork enough that they'll stay put. This is more complicated in asking that some of the beans be put in the food processor and spread on the toast like "frosting a cupcake" with whole beans spooned on top. A bit fussy for me and I wouldn't bother with it again but that garlic and rosemary infused olive oil makes it all delicious. I had this with fresh tomatoes, thin slices of pecorino and a few olives.

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