Spicy White Bean Topping
2 tsp, extra-virgin
1 medium clove(s), or to taste, minced
Sweet red pepper(s)
2 Tbsp, minced
½ tsp, Asian variety, or 1⁄8 teaspoon cayenne
Canned white beans
15½ oz, small variety, rinsed and drained
Reduced-sodium chicken broth
- Heat a large nonstick skillet over medium heat. Swirl in the oil. Using a garlic press, crush the garlic into the oil. Cook until fragrant, about 10 seconds. Stir in the bell pepper and chile sauce, cook 20 seconds, then remove the skillet from the heat.
- Remove 1 tablespoon of the beans and mash with the broth in a cup. Stir the whole beans and mashed beans into the bell pepper mixture in the skillet. Cook over medium heat, stirring gently, until heated through.
- To Store the Topping: Refrigerate in an airtight container for up to two days. Bring to room temperature before using.
- Use the Topping On: Six split and toasted English muffins, or three toasted large pita breads cut in half. Yields 1/4 cup per serving.