Weeknight Beans on Toast


  • 2 tbsp. extra-virgin olive oil
  • 1 lb. sweet sausage or hot Italian sausage casings removed
  • 3 large cloves garlic minced
  • ½ tsp. dried oregano
  • ¼ tsp. crushed red pepper flakes
  • 1 28-oz. can crushed tomatoes
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 1 cup chicken stock or water
  • 1 5-oz. package baby spinach coarsely chopped
  • 2 15.5-oz. cans navy or cannelloni beans drained

For serving

  • Crusty Italian sub rolls, ciabatta rolls, or baguette
  • Butter
  • Grated Parmesan or Pecorino cheese optional
  • Chopped parsley optional


  1. Heat oil in a large stockpot or Dutch oven over medium heat.
  2. Add sausage, breaking apart with a heat-proof spatula, and cook until browned. Drain excess liquid and grease.
  3. Add garlic, oregano, red pepper flakes, and continue cooking until garlic just begins to turn light brown, about 1 minute.
  4. Carefully add tomatoes, chicken stock (or water), salt, pepper.
  5. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, about 10-12 minutes.
  6. Mix in spinach and cook until wilted, about 2 minutes. (An 8-oz. package is OK if you prefer a bit more spinach.)
  7. Add beans and cook until heated through, about 3 minutes.
  8. Split the sub rolls or bread lengthwise, toast under broiler or in toaster oven, and butter lightly. Ladle a generous portion of ragù over rolls and top with grated cheese and parsley.
Weeknight Beans on Toast Excellent on ciabatta rolls