VEGAN · SKILLET

White bean & blistered tomato toast

Name: White bean & blistered tomato toast
Total time: 15 min
Yield: 2 servings
Ingredients: 160 g Sourdough bread; 240 g Drained canned cannellini beans; 250 g Cherry tomatoes; 1 tbsp Olive oil; 1 clove Garlic; 5 g Fresh basil; 0.25 tsp Fine salt; 0.25 tsp Black pepper

A tin of beans and a handful of tomatoes become a generous supper on toast.

◷ 15 min estimated total♧ 2 servings

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Serves two · estimated cooking time · image for serving inspiration.

White bean & blistered tomato toast — serving illustration

LET’S MAKE DINNER

A few simple steps.

01
Halve the tomatoes and finely chop the garlic. Drain and rinse the beans.
02
Warm oil in a skillet over medium heat. Cook the tomatoes for 5–6 minutes until they soften and blister. Add the garlic and stir for 30 seconds.
03
Add the beans, 3 tbsp water, salt and pepper. Simmer for 3–4 minutes until hot, crushing a few beans to thicken the juices.
04
Toast the bread. Spoon over the bean mixture and tear basil over the top. Serve immediately.

A note from the kitchen

Check bread ingredients to keep this vegan. Bean quantities are drained weights.

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