Some of my favourite things to eat are served on toast. Toast is my go to lunch option, whether is beans, a slick of hummus and some greens, tahini and roasted veg, or creamy almond cheese, fruit and maple.
Toast toppings are endless, you just need a good thick slice of your favourite bread and your halfway there. My favourite is just classic sourdough.
This recipe is not about the toast though, it’s about the beans, which happen to be delicious served on toast, as side dish, or topped with roasted veggies, sautéed kale or spinach, fresh herbs of choice can be added, and a sprinkle of seeds can give them a nice crunchy texture.
They are super simple and made with basic store cupboard ingredients, and so easily adapted to suit season and mood. My favourite kind of recipe.
- Prep time:10 mins
- Cook time:20mins
- Total time:30 mins
1 600g Jar butter beans (best quality you can afford)
¼ cup extra virgin olive oil
1 organic veggie stock cube or stock pot
3 garlic cloves bashed
1 tbs nutritional yeast
1 tbs white miso paste
Lots of freshly ground black pepper
½-1 tsp chilli flakes
Enough water to just cover the beans
A few sprigs of Fresh Herbs of choice I used thyme
3-4 small courgette grated
1 tbs light oil
Zest half a lemon
In a medium pan empty the contents of the jar of butter beans liquid and all. However, if using tinned discard liquid and rinse beforehand.
Add the remaining ingredients and bring to a gently simmer and reduce the heat to low.
Cook for abut 15 minutes, check for seasoning, it won’t require salt, but black pepper and a squeeze of lemon juice might be required.
Just before you are ready to serve toast thick slices of sourdough and place in bowls ready.
In a small pan add your grated courgette and oil, Sautee gently for a few minutes to warm through, not to cook down.
Top each piece of toast with lots of beans and their cooking liquor, discarding the garlic. Add and few spoons of sauteed courgette, some lemon zest and extra chilli flakes. You can add an extra drizzle of extra virgin if you like.