Well I bet you did not expect to see a simple title like beans on toast here. Beans on toast though is such great comfort food during winter. What I prepared is not your standard tin of baked beans on mighty whitey, but more of a deconstructed hummus on sourdough (I thought that sounded too pretentious for the title though).
You can use any sort of pulse for this such as butter bean, bortolli or chickpea, but I have used cannellini beans. You can also save some time and use tinned beans. I simply cook up a stock pot of beans at a time and freeze the majority for use later.
Once you have cooked beans this is very quick and easy to put together. I have called it a deconstructed hummus, as I have used all the flavour elements of hummus; a nutty spread, cooked pulses, garlic, salt, pepper and lemon but not formally blended them together to make a dip.
- Dried cannellini beans
- Slices of sourdough
- 1 clove of garlic skinned but not cut
- Sunflower butter (or tahini, pumpkin seed butter, almond butter or cashew butter)
- Good quality extra virgin olive oil
- Lemon and thyme salt (or normal salt and a squeeze of lemon at the end)
- Freshly ground black pepper
- Soak the dried beans in a stock pot overnight
- The next day, drain the beans, refill the pot with water with a dash of salt and bring to the boil for 45 minutes to an hour or when the beans are soft
- Toast the sourdough
- Grate the garlic on the sourdough by simply rubbing the clove up and down the rough surface of the bread
- Spread some sunflower butter on the sourdough
- Spoon a small amount of beans on top, then mash down into the sunflower butter with a fork
- Top with more beans, olive oil, salt and pepper