Mashed white beans and herbs over a thick slice of toast. It’s the most simple kind of meal but also so tasty. This is comfort food to me.
It’s a rather simple ‘recipe’, but sometimes we need to see those, right? The easy recipes to help us remember that good, nourishing food doesn’t have to be difficult. In fact, for the most part the ingredients are pantry staples and which makes it a breeze to whip up. Plus it’s protein packed with the beans and the fresh herbs add a nice dose of vitamins and minerals.
OK so how do we load this toast up? We’re going to start by sautéing a shallot, but if you don’t have that on hand red onion will work too. Heck you could even do a regular white or sweet onion if need be. This recipe isn’t fussy. Then we are going to lightly mash some white beans. I love cannellini beans because they are so creamy. And then the fresh herbs and lemon. This is going to add a lot of fresh flavor for the toast. For me, I really like to stir in parsley. But if you fancy some other herbs like dill or cilantro, that could work to And then the fresh herbs and lemon. This is going to add a lot of fresh flavor for the toast. For me, I really like to stir in parsley. But if you fancy some other herbs like dill or cilantro, that could work too.
Now for the bread. You want to use a good, thick piece of bread and get it nice and toasty. For me, there’s nothing like fresh sourdough. And because this recipe is super flexible, if you prefer something else go with that. I always keep a cut up loaf of sourdough in the freezer so something like this is always easy to whip up.
I just top the toast with beans enjoy it just like that, but there’s loads of other options too. You could add some mushrooms when you’re sautéing the shallot. You could add a layer of hummus or mashed avocado before you top the toast with beans. Tomato slices would be a nice addition too. You can get creative because this recipe gives you a nice base if you want to get fancy.
This is my kind of quick lunch or dinner when we’re running out of fresh food and I need to cook but I don’t want to go out to eat or order in. I always stay stocked with canned beans and like I said, a loaf of bread in the freezer. If you’ve got fresh greens, a side salad goes great with this too.
Ingredients
Equipment
Method
- Start by sauteing the shallot for a couple minutes. Add the garlic with a pinch of salt and cook for no more than a minute.
- Toast the bread.
- While the bread is toasting, add the beans to a bowl and give a good mach. I keep it chunky (as you can see in the pics) but like to break it down a little. Add the shallot, garlic, herbs, squeeze of lemon, and salt and pepper to taste. Stir.
- Spread the bean mixture over 2 big slices of toast. You can butter the toast if you want too. Even drizzle the top of the beans with a little olive oil. You could also spread over smaller pieces of bread from a baguette for more of an appetizer
Looking for a more easy, quick bites? Here’s a few of my favorites from the blog:
I love this CREAMY POLENTA WITH MUSHROOMS AND HERBS. Polenta is another pantry staple and topped with mushrooms and fresh herbs? Oh man, good stuff.
A SWEET POTATO BURRITO BOWL is another favorite made with mostly pantry staples
Vegan tacos made with WALNUT MEAT have all the flavor without the fuss. And the ‘meat’ is again made with pantry staples. Walnuts, black beans, canned tomato sauce. It’s that easy.
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