Garlicky White Bean Bruschetta
INGREDIENTS
- 1 can (400g) butter beans, drained
- 2 garlic cloves, finely chopped
- 1 sprig rosemary
- 1 lemon, zest and juice
- 4 thick slices sourdough
- 3 tbsp extra virgin olive oil
- Sea salt and black pepper
- Fresh parsley
NUTRITION
Per serving
250
Calories
10g
Protein
32g
Carbs
9g
Fats
METHOD
1
Infuse the oil
Warm two tablespoons of olive oil in a small pan with the garlic and rosemary for two minutes, until fragrant but not coloured.
2
Crush the beans
Add the drained beans to the pan with the lemon zest and a splash of cooking water. Crush roughly with a fork into a chunky paste.
3
Griddle the bread
Brush the sourdough with the remaining oil and griddle on a hot pan for two minutes per side until charred lines appear.
4
Top and finish
Spread the warm bean mash thickly on the toasts. Squeeze over lemon juice, scatter parsley and add cracked pepper.
VEG.ARMY TIP
Save the bean liquid (aquafaba) — a tablespoon stirred back in makes the mash extra silky.
