In a medium skillet, heat a few teaspoons of olive oil over medium heat. Add onion to the pan and cook until softened and translucent, about 4-6 minutes.
Add garlic and cook for another minute or so. Add kale and cook until wilted down, about 3-5 minutes. Stir in cooked beans, season with a sprinkle of salt, and allow the beans to heat through.
Meanwhile, in a small bowl, mix together pumpkin, Greek yogurt, ricotta cheese and salt. Spread a heaping tablespoon onto each slice of toasted bread.
Scoop a heaping tablespoon of the bean mixture onto each piece of bread.
Serve while still warm or at room temperature.