Photo by Michael Piazza / Styled by Catrine Kelty

The quickest route to beans on toast is to pop open a can of British Heinz. But for an elevated version, try making your own with local legumes such as Yellow Eye, cannellini or Jacob’s Cattle (see recipe for A Basic Pot of Beans from our Fall 2015 issue ).

And to further enhance your lunch or supper, crisp up a few slices of dry-cured ham such as prosciutto or serrano by searing it in a hot cast-iron skillet with a little olive oil. Spoon warm beans over your toast and crumble over the crispy, salty ham. Garnish with fresh chives.

(But in a pinch, good quality canned beans can step up to the plate: Simply drain and rinse, sauté in lots of olive oil with a little garlic and salt, then continue. The best weeknight supper there is.)

Find excellent locally grown beans from Baer’s Best Beans, available at some farmers markets and farm shops.

This recipe appeared in the Spring 2023 issue as part of a larger story: A Toast to Spring.