Weeknight Beans on Toast

Ingredients

• 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

Instructions

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.