Yield:2 servings

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• ½ pound sweet, mild or hot Italian sausage, casings removed

• 1 stalk celery, thinly sliced

• 1 small shallot, finely chopped 

• 3 cloves garlic, thinly sliced 

• 1 (15-ounce) can pinto beans, ½ cup bean liquid reserved, then drained

• 1 lemon, halved 

• 2 to 3 tablespoons fresh oregano leaves, for serving

• 2 large thick slices toast (from a sturdy country-style loaf)

1. Step 1

   Heat 1 tablespoon olive oil in a large skillet over medium-high. Once the oil is hot enough that it glides across the pan quickly and shimmers, add the sausage, using a wooden spoon or sturdy spatula to break into small pieces. Cook, stirring occasionally until the sausage is no longer pink, about 5 minutes. Stir in the celery and cook until it is just softened and the sausage has evenly browned, 3 to 5 minutes. Turn heat down to medium-low and transfer to a plate. 

2. Step 2

   Add the shallot, garlic and remaining 1 tablespoon olive oil to the pan. Stir until garlic is aromatic, about 30 seconds, then add the beans and their liquid. Use a sturdy spoon or spatula to smash all the beans just enough so they fall apart and become slightly saucy and creamy. Turn off the heat and stir in the sausage mixture.   

3. Step 3

   Squeeze the juice of one half lemon over the smashed sausage and beans, then stir in about half of the oregano. Spoon the mixture over the toasts. Drizzle with more olive oil, if desired, and sprinkle with remaining oregano. Slice the remaining lemon half in wedges, and serve alongside the toasts.

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