Butter bean bruschetta
Upgrade your regular beans on toast with this healthier Mediterranean style herby butter beans on garlicky rye toast. High in protein and fiber, but low in calories, butter beans are a “meatier” option for a plant based meal. Lemon, parsley and dill add a fresh citrus flavour to the creamy topping.
Plan ahead (one day) and cook your own beans for a tastier and healthier meal. Beans freeze well and are ideal for batch cooking—when cooled, divide the beans into freezer safe containers and cover with the cooking liquid. Seal, date and freeze for your next recipe!
Note: The beans in this recipe can also be replaced with cannellini beans.
BUTTER BEAN BRUSCHETTA
Serves 2-4
2 cups cooked butter beans
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
2 tablespoons extra virgin olive oil, plus extra for topping
1-2 tablespoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 slices rye sourdough bread
1 clove garlic, halved
Place the cooked beans in a bowl and roughly mash with a fork, leaving a few beans whole.
Add the herbs, olive oil, garlic, lemon juice and seasonings. Toss lightly.
Toast the rye bread and rub the halved garlic onto one side. Drizzle each slice with a little extra olive oil and top each slice with the butter bean mixture. Enjoy!
