• Drain and rinse beans.

• In a medium microwave-safe bowl, combine beans, stock concentrate, paprika, and a pinch of chili powder. Cover with plastic wrap; microwave until warmed through, 1-2 minutes. Mash beans with a fork until about half the beans are smooth. Season with salt and pepper if desired.

• Wash and dry produce.

• Toast sourdough until golden brown. Meanwhile, thinly slice tomato into rounds. Season with a drizzle of olive oil and salt.

• Trim and peel garlic; rub cut side over one side of toasted sourdough slices.

• In a large bowl, toss together arugula, pecans, and honey-Dijon dressing. Season with a pinch of salt and pepper.

• Spread bean mixture over garlic toasts; top with tomato slices and as much salad as you like.

• Divide toasts between plates; serve with any remaining salad on the side.