Recipe Details
Ingredients
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4thick slicesFrench bread
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2tablespoonsolive oil
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1bunchSwiss chard, stems removed
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1tablespoonolive oil
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2clovesgarlic, minced
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zest from 1 lemon
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salt and freshly ground black pepper to taste
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cayenne pepper to taste
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2slicesbacon, cut into 1/2 inch pieces
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¼cupsliced green onions
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½teaspoonground cumin
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¼teaspoondried oregano
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salt to taste
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1(12 ounce) canpinto beans, drained and rinsed
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2tablespoonswater, plus more as needed
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1lemon, juiced
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6ouncespepper Jack cheese, grated
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1red Fresno chile, thinly sliced
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¼cupthinly sliced green onions
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Drizzle olive oil on both sides of the bread.
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Bake in the preheated oven until light golden brown, about 20 minutes.
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Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.
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Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.
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Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cool enough to handle.
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
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Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans, and stir to combine. Add water, and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.
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Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.
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Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.
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Serve topped with Fresno chile pepper slices and green onions.
Cook’s Note:
You can use ay other leafy green, e.g. kale, instead of the Swiss chard.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories514 | |
% Daily Value * | |
Total Fat 32g |
41% |
Saturated Fat 12g |
58% |
Cholesterol 55mg |
18% |
Sodium 977mg |
42% |
Total Carbohydrate 38g |
14% |
Dietary Fiber 6g |
22% |
Protein 20g |
41% |
Potassium 545mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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