Butter beans are soft enough to make a tomato sauce feel substantial, but they don’t need a long cooking time to get there. This is the sort of one-pan supper where the toast matters almost as much as what’s in the pan.
Give the tomatoes time
Heat 2 tablespoons olive oil in a skillet over medium-low heat. Add 3 thinly sliced garlic cloves and cook gently until fragrant, about 1 minute, keeping them pale so they don’t turn bitter. Stir in 1 tablespoon tomato paste and cook for another minute.
Add one 14.5-ounce can of crushed tomatoes, ½ teaspoon dried oregano, and a pinch of red pepper flakes if you like a little warmth. Simmer for 8 minutes, stirring now and then, until the sauce looks less watery. Fold in two 15-ounce cans of drained butter beans and simmer for 5 minutes more.
Toast while the beans simmer
Toast four thick slices of bread until crisp at the edges. Rub one cut garlic clove over the warm surfaces, then drizzle with olive oil. A sturdy sourdough or country loaf will hold up well against the saucy beans.
Taste the beans and adjust the salt and pepper before serving. If the sauce has become thicker than you like, stir in a splash of water; if it seems loose, give it another minute or two on the heat. Tear a few basil leaves over the pan if you have them.
Adapt what you have
Cannellini beans make a good substitute, though they’re a little firmer than butter beans. If you have fresh tomatoes instead of canned, use about 2 cups chopped ripe tomatoes and allow extra simmering time for them to soften and release their juices.
For dinner, put the skillet in the middle of the table and let everyone spoon beans onto their toast. Any leftovers can be reheated gently with a splash of water; the bread is best made fresh so it stays crisp.