Smashed White Bean Toasts with Roasted Asparagus & Sumac Dinner Recipe
This flavorful dinner recipe features creamy smashed white beans spread on crusty bread, topped with roasted asparagus, a sprinkle of sumac, and a drizzle of olive oil. It's an elegant yet simple dish, perfect for a light meal or a sophisticated appetizer.
6tablespoonsextra-virgin olive oilplus more as needed
½teaspoonfine sea saltplus more as needed
Freshly ground black pepperto taste
3cupscooked white beanshomemade or canned, rinsed and drained
2tablespoonsbean cooking liquidor water
2garlic clovesdivided
Zest and juice of ½ lemonmore juice as needed
2tablespoonsminced fresh chives
6 to 8large slices country-style bread
Ground sumacfor garnish (optional)
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Instructions
Prepare the Oven and Asparagus: Preheat the oven to 425°F. On a rimmed baking sheet, toss the asparagus with 2 tablespoons of olive oil, ¼ teaspoon salt, and pepper to taste. Roast until tender, about 10–12 minutes.
Mash the Beans: In a bowl, combine the beans and their cooking liquid (or water). Grate in 1 garlic clove or mince finely and add to the bowl. Stir in ¼ cup olive oil, lemon zest and juice, remaining ¼ teaspoon salt, and chives. Mash the mixture coarsely with a fork. Adjust seasoning with more salt, lemon juice, and pepper if needed.
Toast the Bread: Toast the bread slices in a toaster or under the broiler. Halve the remaining garlic clove and rub the cut sides on the warm toasts. Drizzle with a bit of olive oil.
Assemble the Toasts: Spread a generous layer of the smashed beans on each toast. Top with roasted asparagus. Drizzle additional olive oil and sprinkle with sumac, if using. Serve immediately.
Notes
For an extra flavor boost, swap sumac with smoked paprika if sumac is unavailable.
Homemade beans yield a richer texture, but canned beans can be a quick and convenient substitute.
These toasts work well as an appetizer for gatherings or a light vegetarian dinner.