Beans on toast

Adapted from https://theclevermeal.com/cannellini-bean-recipes-you-will-love/

Servings: two large servings (if you use 2 slices of sourdough bread as I did) or 4 smaller servings (if you use 4 slices of ciabatta bread)

INGREDIENTS

2 large slices of sourdough bread (or 4 slices of ciabatta)
½ Tablespoon extra virgin olive oil, plus more for drizzling
1 small garlic clove, minced or grated
¼ teaspoon chili flakes
1 can white beans, drained (or any other beans)
¼ teaspoon fine sea salt, or to taste
⅛ teaspoon freshly ground black pepper, plus more to taste
1 Tablespoon fresh lemon juice
1-2 Tablespoons fresh parsley, chopped

STEPS

1) Slice your crusty bread and toast the slices until crispy and golden.

2) Heat the olive oil, garlic and chili flakes in a skillet over medium heat until fragrant, for about 40-50 seconds (don't burn the garlic).

3) Toss in the drained beans, salt, pepper and cook for about 3 minutes.

4) Turn the heat off, add lemon juice, parsley, and toss to combine. Taste and adjust the seasoning if needed.

5) Top the slices of bread with the bean mixture, drizzle with extra virgin olive oil and extra freshly ground black pepper and parsley as well. Serve immediately. Enjoy!


NOTES

Nutrition facts: the nutrition values are for one serving (considering 50 grams of bread) and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.