I have no idea why but I bought a bunch of canned beans before the quarantine just to make sure I have enough at home. Then I realized I don't like beans all that much... What can i even make out of them, if not bean soup or pottage or adding it to my salad? Hmm... nothing much. Or? What about a nice and crunchy tartine with creamy, garlicky white bean puree on top? Heavenly.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- Gluten-free baguette or bread
- 2 cans (400-500g) cannellini beans
- 2 tbsp olive oil
- 3 cloves garlic
- to taste salt, pepper
- 2 tbsp lemon juice
- to taste fresh basil and thyme
- vegan butter
Directions
1. Preheat the oven to 180°C. Slice up the baguettes or bread and butter them with vegan butter or margarine. Place them in the oven for about 5 minutes until they turn golden brown.
2. Meanwhile prepare the puree by transferring cannellini beans, olive oil, salt, pepper, garlic, lemon juice and herbs in a blender and making a smooth and even cream. Adjust seasoning as needed.
3. Once the bread is done in the oven, top them with the cannellini puree and some fresh or dried chives. You can add a little olive oil or lemon juice on top as well.
Also by Imola: Hungarian Vegan Stuffed Cabbage Rolls
Vegan Mushroom Tetrazzini With Peas
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Photo: Imola Toth
