About this recipe:A sophisticated, fresh-flavoured version of the canned snack, using butter beans – an excellent source of protein and fibre.
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
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Method Prep:5min › Cook:10min › Ready in:15min
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.
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.
Add salt and pepper to taste and pile the beans onto the toast. Top with the parsley sauce and serve.