Crushed beans on toast

Crushed beans on toast


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About this recipe: A sophisticated, fresh-flavoured version of the canned snack, using butter beans – an excellent source of protein and fibre.

Chrissie Lloyd

Serves: 2 

  • 4 cloves garlic
  • 5 tablespoons olive oil
  • Handful of flat-leaved parsley
  • Salt and black pepper
  • 400g (14oz) canned butter beans, drained and rinsed
  • 1 small onion, finely chopped
  • 1 bay leaf
  • 2-3 teaspoons fresh thyme leaves
  • 2 slices of bread, tomato flavoured (optional), toasted

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Put the garlic into a small saucepan, cover with water and simmer for 5 minutes. Drain and put into a small blender with 4 tablespoons of the oil and the parsley. Blend to a purée, add salt and pepper to taste and set aside.
  2. Meanwhile, heat the remaining oil in a saucepan. Add the beans, onion, bay leaf and thyme and cook for 2-3 minutes, crushing the beans coarsely with a fork, until warmed through. Discard the bay leaf.
  3. Add salt and pepper to taste and pile the beans onto the toast. Top with the parsley sauce and serve.

Nutrients per serving

Vitamins B6

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