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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 0
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: American, Italian
Ingredients Equipment Method

Ingredients
  

  • 2 pieces thick sourdough or whichever bread you prefer
  • 1 shallot sliced
  • 1 garlic clove minced
  • 1 can drained cannellini beans
  • 1 tsp parsley chopped or herb of choice
  • squeeze of lemon (about 1-2 tsp) to taste
  • salt & pepper

Equipment

  • small pan
  • toaster

Method
 

  1. 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.
  2. Toast the bread.
  3. 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.
  4. 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
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