Crispy Smashed White Bean Toast With Herbs and Lemon

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 8 pieces of toast)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 1 can (15 oz / 425 g) cannellini or great northern beans, drained and rinsed
• 4 tbsp extra-virgin olive oil, divided
• 1 small garlic clove, minced (or 1/2 tsp garlic powder)
• 1 lemon (zest + 2 tbsp juice, plus extra wedges)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for heat)
• 8 slices crusty bread (sourdough or country loaf, about 1/2 inch thick)
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh chives or green onion
• Optional: grated Parmesan or crumbled feta for serving

Do This

• 1. Drain, rinse, and thoroughly dry the beans; chop herbs and zest the lemon.
• 2. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
• 3. Add beans and 1/2 tsp salt; cook 8–12 minutes, gently pressing so they lightly smash and crisp on the edges.
• 4. Off the heat, stir in garlic, lemon zest, 2 tbsp lemon juice, pepper, and red pepper flakes; taste and adjust seasoning.
• 5. While beans cook, brush bread with remaining 1 tbsp olive oil and toast in a hot skillet or under the broiler until golden.
• 6. Pile warm smashed beans onto toast; top with parsley, chives, and a drizzle of olive oil.
• 7. Finish with a squeeze of lemon and optional cheese; serve immediately while toast is crisp.

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Why You’ll Love This Recipe

• Big flavor, minimal effort: canned white beans turn into something restaurant-worthy in under 30 minutes.
• Super satisfying and protein-rich, thanks to hearty beans and crusty artisan bread.
• Bright lemon and fresh herbs keep each bite light and zippy, not heavy.
• Versatile: serve as a snack, light lunch, or a rustic appetizer for guests.

Grocery List

• Produce: 1 lemon, fresh parsley, fresh chives or green onion, 1 small garlic clove
• Dairy: Parmesan or feta (optional, for topping)
• Pantry: 1 can white beans (cannellini or great northern), extra-virgin olive oil, kosher salt, black pepper, red pepper flakes, crusty bread (sourdough or country loaf)

Full Ingredients

For the Crispy Smashed White Beans

• 1 can (15 oz / 425 g) cannellini or great northern beans, drained and rinsed
• 3 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 1 small garlic clove, finely minced
  
  or 1/2 tsp garlic powder (if you prefer a milder garlic flavor)
• 1 tsp finely grated lemon zest (from about 1 lemon)
• 2 tbsp freshly squeezed lemon juice

For the Toast

• 8 slices crusty bread (sourdough, ciabatta, or country loaf), about 1/2 inch (1.25 cm) thick
• 1 tbsp extra-virgin olive oil, for brushing the bread
• Pinch of kosher salt (optional, for sprinkling on the toast)

For the Herb & Lemon Topping

• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 tbsp finely chopped fresh chives or thinly sliced green onion
• Lemon wedges, for serving and extra brightness at the table
• Extra-virgin olive oil, for drizzling over the finished toast

Optional Extras

• 2–3 tbsp finely grated Parmesan, pecorino, or crumbled feta, for sprinkling over the warm beans
• Flaky sea salt, for finishing

Step-by-Step Instructions

Step 1: Prep the beans, lemon, and herbs

Open the can of beans, drain them well, and rinse under cool running water. Shake off as much water as possible, then spread the beans on a clean kitchen towel or paper towels. Pat them completely dry. The drier the beans, the crispier they will get in the pan.

Finely mince the garlic if using fresh. Finely grate the zest of 1 lemon (avoiding the bitter white pith) and set aside 1 tsp. Squeeze 2 tbsp of lemon juice into a small bowl. Finely chop the parsley and chives (or slice the green onions) for later. Keep everything nearby so you can season the beans while they are still warm.

Step 2: Crisp the beans in hot olive oil

In a large skillet (cast iron works especially well), heat 3 tbsp of olive oil over medium-high heat until the oil is shimmering but not smoking, about 1–2 minutes. Carefully add the dried beans in a single layer. Immediately sprinkle with 1/2 tsp kosher salt.

Let the beans cook undisturbed for 2–3 minutes so they start to brown on the bottom. Then, use a spatula to gently press down on them, lightly smashing some of the beans so a few burst and flatten; this creates extra surface area that will get crispy. Continue to cook, stirring and pressing occasionally, until the beans are golden in spots and crisp on the edges, about 8–12 minutes total. If the pan looks dry or the beans start to stick, drizzle in a little more olive oil.

Step 3: Season and gently smash into a rustic spread

Once the beans are lightly crisp and smell nutty, turn the heat down to low or remove the pan from the burner for a moment to cool slightly. Add the minced garlic (or garlic powder), lemon zest, black pepper, and red pepper flakes, if using. Stir well, letting the residual heat soften the garlic for about 30 seconds to 1 minute without burning it.

Turn off the heat completely and add 2 tbsp lemon juice. With a fork or the back of a spatula, gently mash some of the beans. Aim for a mix of textures: some beans creamy and spreadable, others still mostly intact and crispy. Taste and add more salt, pepper, or lemon juice as needed. Keep the beans warm over very low heat or cover the pan while you toast the bread.

Step 4: Toast the bread until crisp and golden

While the beans are cooking or resting, prepare the toast. Brush both sides of each bread slice lightly with the remaining 1 tbsp olive oil. You can toast the bread in one of two ways:

Skillet method: Heat a large dry skillet over medium heat. Add the bread in a single layer and toast for 2–3 minutes per side, until golden and crisp at the edges.

Broiler/oven method: Preheat the broiler on high. Place oiled bread slices on a baking sheet. Broil on the top rack for 1–3 minutes per side, watching closely, until golden and crisp. Do not walk away; bread burns quickly under the broiler.

Sprinkle the hot toast with a tiny pinch of kosher salt, if you like, for extra flavor.

Step 5: Pile on the smashed white beans

Give the bean mixture a quick stir. If it seems too thick or dry to spread, you can loosen it with 1–2 tsp of warm water or an extra drizzle of olive oil. It should be thick and hearty, not runny.

Arrange the warm toast on a serving board or platter. Spoon a generous layer of the smashed white beans onto each slice, spreading them almost to the edges. Do not be shy with the beans; this is the main protein and the star of the bite.

Step 6: Finish with herbs, lemon, and optional cheese

Scatter the chopped parsley and chives (or green onion) evenly over the bean-topped toast. Drizzle lightly with a bit more olive oil for shine and richness. If you are using Parmesan, pecorino, or feta, sprinkle it over the top while the beans are still warm so the cheese softens slightly.

Serve the toasts immediately with lemon wedges on the side. Right before eating, squeeze a little fresh lemon juice over each piece for a bright, zesty finish. Enjoy while the toast is still crisp and the beans are warm and fragrant.

Pro Tips

• Dry beans = crisp beans. Take the extra minute to thoroughly dry the canned beans; any surface moisture will steam them instead of crisping.
• Control the garlic. Add fresh garlic off the direct heat so it softens gently without burning and turning bitter. Garlic powder is a good backup if you prefer a milder flavor.
• Use a heavy pan. A wide, heavy skillet (especially cast iron) helps the beans brown evenly and develop those crunchy edges.
• Season while warm. Taste the beans while they are hot and adjust with salt, pepper, and lemon. Flavors dull as food cools, so go slightly bolder than you think.
• Toast right before serving. For the best texture, do not toast the bread too far in advance; it is at its crispiest within the first 10–15 minutes.

Variations

• Garlic-herb extravaganza: Add 1 tsp finely chopped fresh rosemary or thyme to the beans during the last 2–3 minutes of cooking for a more aromatic, earthy flavor.
• Cheesy melt: Top each piece of bean-covered toast with a thin slice of mozzarella or provolone and briefly broil until just melted and bubbly.
• Spicy smoky version: Replace red pepper flakes with 1/2 tsp smoked paprika and a pinch of cayenne for a smoky, slightly spicy profile.

Storage & Make-Ahead

The smashed white-bean mixture can be made in advance, which makes this recipe great for quick lunches or entertaining. Store the cooled beans in an airtight container in the refrigerator for up to 3 days. Reheat gently in a small skillet over low heat with a splash of water or extra olive oil, just until warmed through. Add a squeeze of fresh lemon right before serving to bring the flavors back to life. Toast the bread and chop the herbs just before serving so the toast stays crisp and the herbs stay bright and fresh. Assembled toasts are best eaten right away and do not store well once the bread has been topped.

Nutrition (per serving)

Approximate values per serving (2 pieces of toast, without optional cheese): about 340 calories, 13 g protein, 40 g carbohydrates, 15 g fat, 3 g saturated fat, 7 g fiber, 2 g sugar, and 520 mg sodium. Actual values will vary based on the specific bread, beans, and toppings you use.