White beans and rapini toast

Calabrian chilis gives this version of bruschetta extra heat.

Rapini, or broccoli rabe, is a great source of vitamins A, K, and C. The stalk’s nutty flavor pairs well with the citrus and spice notes. “Smashing the beans gives them the perfect texture for use as a spread,” says New York City-based chef Nick Anderer.

Serves 2 to 4

Also in this series: White Beans with Tomato and Sausage and Baby Arugula Salad

Photography by Peter Garritano


1 small clove garlic
2 teaspoons salt
1 lemon, juiced and zested
¼ cup high-quality olive oil
2 tablespoons red wine vinegar
1 teaspoon fresh rosemary, chopped
1 small pinch chili flakes
¼ cup drained liquid from the Tuscan-style white beans
1 cup cooked and drained Tuscan-style white beans



On a cutting board, smash the garlic clove, add the salt and grind into a paste. Place it in a mixing bowl and add the lemon juice and lemon zest; allow the mixture to marinate for a few minutes.


Whisk in the olive oil, red wine vinegar, rosemary, chili flakes, and ¼ cup liquid from the Tuscan-style white beans. Once the liquid is fully whisked, add in the beans and allow to marinate for at least one hour.


1 cup marinated white beans in their liquid (see recipe above)
1 bunch of broccoli rabe, chopped
½ teaspoon chili flakes
4 small pieces of Calabrian chiles in oil, plus some of the oil
4 slices rustic sourdough bread
1 clove of garlic, halved
2 tablespoons olive oil
Maldon salt



In a bowl, mash the beans with the back of a slotted spoon or a potato masher until it yields a rustic, chunky mash; set aside.

mash beans

In a sauté pan, warm olive oil over high heat and sauté rapini with the chili flakes. Remove from heat, slice the Calabrian chilis into small silvers, and toss them with the sautéed greens; set aside to cool. 



Toast the bread and spread the white bean mash on top, leaving some uneven, open spaces. Fill those in with the sautéed broccoli rabe. Add a drizzle of the chili oil if more heat is desired and sprinkle with Maldon salt. 

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