Beans and Greens Tartine

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Drizzle olive oil on both sides of the bread.

3 . Stage

Bake in the preheated oven until light golden brown, about 20 minutes.

4 . Stage

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.

5 . Stage

Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.

6 . Stage

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cool enough to handle.

7 . Stage

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

8 . Stage

Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans, and stir to combine. Add water, and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.

9 . Stage

Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.

10 . Stage

Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.

11 . Stage

Serve topped with Fresno chile pepper slices and green onions.