Dilly Beans and Sugar Snap Peas on Toast

As you know, I’m currently obsessed with sugar snap peas. They’re coming out of my backyard vegetable garden by the pound right now… we’re picking every other day and getting a pound each time! So I’ve had a lot of peas to experiment with.

This is our second favorite recipe so far. I love it for two reasons:

1. I love any recipe that incorporates my homemade yogurt, especially if its a savory recipe that lets me eat yogurt for dinner!
2. Similarly, I love to put delicious toppings on garlic toast! The simplicity of a fancy open face sandwich really makes me happy.

Dilly Beans and Sugar Snap Peas on Toast
adapted slightly from Bon Appetit

Ingredients
1½ cups plain, whole-milk yogurt, drained*
1½ teaspoon salt, divided, plus more
1 lemon, juice and zest
2 Tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon black pepper
½ cup olive oil, divided
4 chives
8 oz. sugar snap peas
½ cup dill sprigs
1 14.5-oz can cannellini (3/4 cup dried beans)*
4 slices crusty bread
1 garlic clove

Assembly
Using a fine mesh sieve, drain your yogurt. Once its drained, pour it into a bowl, add lemon zest, and stir to combine.

In a large bowl, whisk lemon juice, vinegar, Dijon mustard, 1 teaspoon salt, and ¾ teaspoon pepper.

Whisking constantly, slowly stream in ¼ cup olive oil until dressing thickens slightly and no longer looks oily. You want to add the oil gradually so that your mixture will be creamy and emulsified.

Trim chives and slice thinly crosswise. Add to bowl with dressing and stir to combine.

Trim ends of peas and cut on a diagonal into ½” pieces (about the size of your beans) and add to bowl.

Finely chop dill and add to bowl.

Drain and rinse beans, then add to bowl with dressing.

Toss until well coated. Taste and adjust seasoning, adding more salt if needed.

Toast bread. Heat olive oil a large skillet over medium until shimmering, about 1 minute. Toast bread until golden and crispy on both sides.

Rub both sides of the bread with garlic clove; season with a little more salt.

Divide yogurt mixture among toasts. Spoon peas and beans over. Don’t leave any vinaigrette behind: Divide any leftovers among toasts.

I’m still on the lookout for great pea recipes, so please tell me how you’re using them and send me your favorite recipes in the comments below!

*Recipe Notes:

• You could use greek yogurt or ricotta instead of draining whole-milk yogurt. The original recipe calls for ricotta, which I never have in my fridge. On the other hand, I make my own yogurt every single week, so I’ve always got plain, whole-milk yogurt.
• I almost always cook dried beans in my instant pot. If you’re like me, you’ll need to cook 3/4 cup dried beans for 40 minutes in the instant pot.