Food: Dinner Tonight – Beans and Toasted Italian Bread

In Rome, I’ve observed, that most tourists normally opt for pasta or pizza while seated at curbside at any restaurant, aiming for a quick bite in between touring the amazing ancient city. And this is often the case for my travel partner, but not me. I scan the menu for Canoli beans (Fagoli) hopeful it is offered by the restaurant.  And if so, I order the simple dish prepared with olive oil, garlic, and Parmesan cheese, served with a slice of toasted Italian bread and enjoy every bite.

So guess what I am craving for dinner tonight –  beans not poured over the bread, but rather served with on the side.

INGREDIENTS

  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. sweet or hot Italian sausage, casings removed
  • 5 garlic cloves, 3 thinly sliced, 2 finely grated
  • ½ tsp. dried oregano
  • ¼ tsp. crushed red pepper flakes (optional)
  • 1 28-oz. can crushed tomatoes
  • 3 tsp. kosher salt, divided, plus more
  • 1 5-oz. package baby spinach, coarsely chopped  {or in my case, cilantro}
  • 2 15.5-oz. cans white beans, rinsed
  • 4 Tbsp. unsalted butter
  • 1 12″ crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise
  • 1 oz. Parmesan or Pecorino, finely grated
  • Chopped parsley (for serving; optional)  or more uncooked cilantro.  {continued}

{photo and recipe source}

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