Pinto Bean and Smoked Paprika Tosta

Drain and rinse the pinto beans under cold water. Set aside.

In a medium skillet, heat 4 tablespoons of olive oil over medium heat until shimmering, about 1 minute.

Add the minced garlic to the oil and cook, stirring constantly, until fragrant and just turning golden at the edges, about 90 seconds.

Sprinkle in the smoked paprika and cumin, stir into the oil for 15 seconds to bloom the spices.

Add the pinto beans, salt, and black pepper. Stir gently to coat the beans in the spiced oil.

Cook the beans for 3-4 minutes, stirring occasionally, until heated through and slightly softened. Remove from heat.

Add the lemon juice to the beans and stir to combine. Using the back of a wooden spoon or a fork, mash about one-third of the beans against the side of the pan to create a chunky, creamy texture. Set aside to cool slightly.

Place a grill pan or skillet over medium-high heat. Brush each slice of white bread lightly with olive oil.

Toast the bread for 2-3 minutes per side, pressing gently with a spatula, until deep golden with char marks and crisp throughout. Transfer to a serving platter.

Spoon the warm pinto bean mixture generously over each toasted slice, dividing evenly.

Drizzle with extra virgin olive oil and scatter fresh chopped parsley over the top.

Serve immediately while the tosta is warm and the beans are still slightly warm. Great with a squeeze of extra lemon on the side, if you like.