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French Onion-Inspired Bean Toast

A warm hug in a bowl with french onion-inspired beans that are savory, rich, and a great cool weather lunch.
Servings 4 servings

Ingredients

Caramelized Onions

  • 3 tablespoons olive oil
  • 1 pound yellow onions sliced into 1/8”-thick rings
  • 1/2 teaspoon kosher salt
  • 2 teaspoons sherry vinegar

Toast

  • 4 slices of some solid bread
  • 2 tablespoons olive oil

Beans

  • 1 tablespoon nutritional yeast
  • 3 cups cooked cannellini beans with their broth or similar large-sized beans- I like ayocote
  • 2 tablespoons vegan Worcestershire sauce
  • 2 teaspoons shiitake mushroom powder
  • Kosher salt to taste
  • Ground black pepper for serving
US Customary - Metric

Instructions

  • To cook the caramelized onions: Heat a large Dutch oven or braiser over medium heat. Add the olive oil, followed by the sliced onions and salt. Stir to coat, then cook until the onions soften, about 15 minutes. Reduce the heat to medium-low/low and continue to cook, stirring occasionally, until the onions are a deep golden color, about 1 hour. Stir in the vinegar and cook for another 15 minutes—the onions should continue to deepen in color. Set aside until ready to use.
  • Caramelized onions also keep well in the refrigerator for a few days or in the freezer for a few months.
  • To toast the bread: When ready to cook the beans, heat a medium skillet with olive oil. Add the bread and toast until golden. Flip, repeat, then transfer to four plates.
  • To make the beans: Use the skillet you used to toast the bread. Add the nutritional yeast and cook over medium heat until fragrant, 1-2 minutes. Add the beans, enough of their broth to just cover, the caramelized onions, Worcestershire sauce, and the mushroom powder.
  • Bring the mixture to a low boil and cook, stirring often, until the sauce thickens into a gravy consistency. Taste and add salt if needed—I find that between the beans and the trio of flavors added, I don’t need to add salt.
  • Divide the beans on top of the toast and finish with black pepper before serving.

Video

Notes

Crust: When using whole grain bread or sourdough, I cut off the crust and save it for making breadcrumbs. I find the crust gets too hard and requires too much maneuvering.