Bacon-y beans and garlicky greens are combined in this delicious French open-faced sandwich called a tartine.
Ingredients
- thick slices French bread: 4 piece
- olive oil: 2 Tbsp
- bunch Swiss chard: 1 piece (stems removed)
- olive oil: 1 Tbsp
- garlic: 2 clove (minced)
- zest from 1 lemon:
- salt and freshly ground black pepper: (to taste)
- cayenne pepper: (to taste)
- slices bacon: 2 piece (cut into 1/2 inch pieces)
- green onions: 0.25 cup (sliced)
- ground cumin: 0.5 tsp
- oregano: 0.25 tsp (dried)
- salt: (to taste)
- pinto beans: 1 can (12 ounce can, drained and rinsed)
- water: 2 Tbsp (plus more as needed)
- lemon: 1 piece (juiced)
- ounces pepper Jack cheese: 6 piece (grated)
- red Fresno Chili: 1 piece (sliced)
- green onions: 0.25 cup (thinly sliced)
Metric Conversion
Stages of cooking
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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.
