Borlotti Beans on Toast with Tatsoi

• 3 cups dried borlotti beans (also called cranberry or, appropriately, Roman beans)
• 3 dried chiles de arbol, broken in half
• 1 sprig of sage
• 3 garlic cloves
• salt and pepper to taste

For the toasts:

• 2 handfuls of green — tatsoi, arugula, or puntarelle
• 1 garlic clove
• 4 slices of good bread, we like filone
• shaved Parmesan

Directions:

1. Dump beans into a medium-sized pot, cover with cold water and bring to a boil. Drain the water from the beans and cover again with cold water, throw in a handful of salt and bring to a boil. Simmer the beans over medium low heat until they are al dente — about 2/3 of the way done. Remove the beans from the cooking liquid.
2. In a new pot, heat a couple of glugs of olive oil (3 tablespoons or so). Pop open the garlic cloves and toast them in the oil until lightly golden brown. Add the dried chiles and sage and let sizzle before adding the beans to the pot.
3. Cover with cold water, season with salt and pepper, and simmer until the beans are soft while still retaining the integrity of their shape. Let the beans hang out in their liquid for a long as possible before serving — overnight is best, but relaxing for an hour or two in their liquid is sufficient.
4. To assemble the toasts, reheat a portion of the cooked beans in a small saucepan. In a medium sauté pan heat a ¼ inch of olive oil until smoking hot. Place bread slices into the oil and fry until golden brown. Flip and cook the other side until golden brown. Drain toasts on a paper towel lined plate.
5. Meanwhile, in a medium sauté pan, toast popped garlic clove in a glug of olive oil. Toss in the greens and sauté for 10 seconds or so until just wilted. Season with salt and pepper.
6. Place a piece of toast on a plate, spoon warm beans over the toast and top with greens and shaved Parmesan.

Serves 4.

From Food52.com