6 slices crusty country bread
3 tablespoons olive oil
1/2 cup red onion, chopped
19 ounces cannellini beans, rinsed and drained
3 tablespoons chopped oil-packed dried tomatoes
2 tablespoons red wine vinegar
1 cup spinach
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Lightly coat both sides of bread slices with olive oil. In a large skillet cook bread slices over medium-high heat, 2 minutes per side. Drain on paper towels.

Heat 1 tablespoon olive oil in same skillet. Add onion and cook 4 minutes or until tender. Add beans, dried tomatoes, and vinegar; heat through.

Remove skillet from heat and mash leaving some beans whole. Stir in spinach, salt and pepper to taste.

Spoon mixture over toasts and serve.