This delicious, hearty recipe for a 3-bean hot stew was given to me by my dearest friend Betty, who is in her 80s. She is Finnish, and I think this dish has origins there. It’s also incredibly wonderful! My husband, who abhors beans, insisted that I obtain the recipe. At Betty and Jim’s 60th wedding anniversary, we first ate it! Suitable for potlucks.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 thick slices bread, toasted
- 1 tablespoon olive oil, divided
- 1 ½ cups leftover creamed spinach, divided
- 1 tablespoon freshly shredded Parmigiano-Reggiano cheese, divided
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Brush the lighter sides of the toast with olive oil. Place the toast pieces onto the prepared baking sheet with oiled sides down.
- Spoon leftover creamed spinach onto the toast slices, spreading the spinach all the way to the edges. Top each with a sprinkle of Parmigiano-Reggiano cheese.
- Bake in the preheated oven for 10 minutes. Turn on the oven’s broiler and broil spinach toasts until the cheese is lightly browned, about 2 more minutes.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 702 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Quick, easy, and tasty! I sprinkle just a bit of garlic powder onto the toast before adding the olive oil. I’ve been making this for quite some time. My family loves it!
I didn’t have creamed spinach so I sauted the spinach in a pan with spices and oil and piled it with parmesan then put it on the already toasted bread. it was delicious!
This is an awesome quick and easy weeknight dinner recipe. And I actually make my own version of creamed spinach with a 10 oz box of chopped spinach, a couple shakes of garlic powder, a cup of mayonnaise, and a 1/2 cup of sour cream or 4 oz of softened cream cheese. Then I added a tsp of horseradish which gives it a little zing. It’s also great on English muffins!
I made it with this recipe and it tasted delicious. My two-year-old daughter also said it tasted good.
I’m making creamed spinach tonight and you can bet IF I have any leftovers they’ll be used for this! 🙂