"It's just like the tuna melt you know and love, but made with beans instead of tuna. I always have canned beans in the pantry, so this recipe combines them with a few other staples for a creamier and vegetarian take on the classic."
- Sohla El-Waylly
Want to learn how to cook? Start Here with Sohla El-Waylly. Big, beautiful pictures, large font, and easy-to-read (and understand) instructions will have you trading that boring tuna sando for a California corona bean sandwich melt.
Use your favorite white bean, of course. Tastes better, no heavy mayo, and a great way to get your beans in. Mash up some beans, learn how to move your racks, and make a healthy lunch with Start Here!
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Start Here
This California corona bean sandwich melt comes from Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly.
Typically, the best we can hope for from a cookbook is clear enough instruction to guide us to our destination - a treasure map. But that doesn't really teach us to cook. It teaches us only to follow directions.
The real challenge of a teacher, whether in person or on the page, is to empower students to think for themselves, to understand what is happening, and why, so that they can correct course when things go wrong - as they always do.
Or so that they can fearlessly apply the lessons they've learned about cooking chicken on the stove to the campfire. Or so that they can look at a winter squash at the grocery store and see a perfectly suitable substitution for spring asparagus.
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California Corona Bean Sandwich Melt
Ingredients
- beans - Sohla recommends canned cannellini beans for this recipe. We like these dried California corona
- scallions
- celery - celery and celery leaves if you have them
- pickle - 1 dill pickle and some of the juice
- mustard - Dijon mustard
- oil - extra-virgin olive oil
- Tabasco
- salt - kosher salt
- pepper - freshly ground black pepper is recommended
- bread - any sliced bread will work, even gluten-free
- cheese - American or Muenster
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Equipment
- prep bowls
- saucier or saucepan
- wooden spoon
- chef knife
- potato masher or immersion blender
- cutting board
- measuring spoons
- baking sheet
- aluminum foil
Cook the Beans
Wash your hands with soap and water. If you're using dried beans, follow the package instructions to cook the beans on the stove. Soak the beans to decrease cooking time. Turn off the stove when finished. If using canned beans, you can skip this step.
Prep the Scallions, Celery, and Pickle
Use a knife and a cutting board to slice the scallions and chop the celery, celery leaves, and pickle.
Position the Oven Rack
Move the oven rack to the highest position, just below the broiler. Set the broiler to high.
Mash the Beans
Use a potato masher or an immersion blender to mash the beans in the saucepan if using cooked beans or in a medium bowl if using canned beans.
Add the Scallions, Celery, & Pickle
Add the scallions, celery, celery leaves, and pickle.
Add the Mustard, Pickle Juice, Oil, & Tabasco
Use measuring spoons to add the mustard, pickle juice, olive oil, and Tabasco.
Toast the Bread
Toast the sliced bread on a baking sheet lined with aluminum foil.
Add the Bean Mixture and Top with Cheese
Spoon the bean mixture onto the bread, covering it from end to end. Top with the American or Muenster cheese.
Broil for 1 Minute
Transfer the baking sheet to the oven and broil for 1 minute. Turn off the oven when finished. Serve immediately.
free recipe!
California Corona Bean Sandwich Melt
Tastes better than a tuna melt, no heavy mayo, and a great way to get your beans in.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
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California Corona Bean Sandwich Melt
Equipment
- Immersion Blender or potato masher
- Aluminum Foil
Ingredients
- 3 cups California Corona beans cooked, or two 15.5-oz cans
- 3 scallions thinly sliced
- 2 celery stalks medium, finely chopped
- ⅓ cup celery leaves roughly chopped, optional
- 1 dill pickle large, finely chopped
- 2 tablespoon Dijon mustard
- 1 tablespoon pickle juice plus more to taste
- 1 tablespoon extra-virgin olive oil
- 8 to 10 dashes Tabasco
- kosher salt
- fresh black pepper
- 8 slices bread sliced, any kind, even gluten-free
- American cheese or Muenster
Instructions
- Cook the Beans: Wash your hands with soap and water. If you're using dried beans, follow the package instructions to cook the beans on the stove. Soak the beans to decrease cooking time. Turn off the stove when finished. If using canned beans, you can skip this step.
- Prep the Scallions, Celery, and Pickle: Use a knife and a cutting board to slice the scallions and chop the celery, celery leaves, and pickle.
- Position the Oven Rack: Move the oven rack to the highest position, just below the broiler. Set the broiler to high.
- Mash the Beans: Use a potato masher or an immersion blender to mash the beans in the saucepan if using cooked beans or in a medium bowl if using canned beans.
- Add the Scallions, Celery, & Pickle: Add the scallions, celery, celery leaves, and pickle.
- Add the Mustard, Pickle Juice, Oil, & Tabasco: Use measuring spoons to add the mustard, pickle juice, olive oil, and Tabasco.
- Toast the Bread: Toast the sliced bread on a baking sheet lined with aluminum foil.
- Add the Bean Mixture and Top with Cheese: Spoon the bean mixture onto the bread, covering it from end to end. Top with the American or Muenster cheese.
- Broil for 1 Minute: Transfer the baking sheet to the oven and broil for 1 minute. Turn off the oven when finished. Serve immediately.
Notes
- Refrigerate in an airtight container for up to three days
- Taste before serving and add more mustard, pickle, or salt as needed
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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