Step 1

If cooking dried beans in the slow cooker or instant pot, be sure to reserve about 1 cup (or more) of the cooking liquid. If using canned beans, drain and rinse the beans in a colander in the sink.

Step 2

Add the olive oil and diced onion to a large non-stick or well-seasoned skillet. Set the skillet over medium heat and cook, stirring frequently, until the onions are soft and translucent.

Step 3

Add the chopped veggies, and cook, stirring frequently, until the vegetables are crisp-tender.

Step 4

Add the diced garlic, dried herbs, and about 1 tsp each salt and pepper. (If you're sensitive to salt, start with 1/2 tsp.) Cook, stirring constantly, for 2 minutes.

Step 5

Add the beans to the skillet. Pour in the reserved bean cooking liquid or broth. Turn the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to maintain a simmer. Cook, stirring often until the liquid has reduced by about half.

Step 6

Add the greens, stirring to mix. Let cook until the greens are wilted and tender and the liquid has reduced into a sauce. You want the beans to be saucy and not dry, but not swimming in broth.

Step 7

Remove from the heat and add 1 tablespoon of lemon juice. Taste and add more lemon juice and/or salt. Cover to keep warm while you prepare the toast.

Step 8

Toast slices of bread - depending on the size of the loaf, you'll probably want two per person.

Step 9

Spread the toast with a bit of butter or mayonnaise then top with any and all condiments that you are using.

Step 10

Spoon the beans over the toast, sprinkle with cheese if using, and serve immediately.