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Garlic-Rubbed Beans on Toast


On a trip to Sorana, just outside of Lucca, I met with some bean growers and learned more about the sorana bean that Marcella Hazan loved. I had one of those perfect Italian lunches that started with the beans served on very well-saturated-with-olive-oil toast and topped with a thin slice of lardo, a preserved seasoned fat-back which is much more delicious than it sounds. Lardo can be difficult to find outside of Italy, but prosciutto is a great substitute. The toasts can also be served without meat, drizzled with olive oil and sprinkled with fresh herbs, salt, and pepper. —Steve

  • 8 large ½-inch slices country style bread
  • 2 garlic cloves, peeled and left whole
  • 4 tablespoons extra-virgin olive oil, plus more for finishing
  • 2 to 3 cups cooked, drained Rancho Gordo white heirloom beans, such as Marcella beans
  • Flaky sea salt and freshly ground black pepper
  • 4 ounces lardo or thinly sliced prosciutto


    1. Toast or grill the bread. Rub one side of each slice with garlic, then brush with olive oil.
    2. Spoon about ½ cup beans onto each toast, and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about ¼ cup per toast). Sprinkle with sea salt and pepper, as desired. Top with slices of lardo or prosciutto.


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