Name: Beans on Toast
Yield: 4 servings
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; 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)

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Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work here. Try mustard greens, kale, or collard greens.

Weeknight Beans on Toast

Recipe notes