Posh Beans on Toast
Serves: 2
Cost Cutting Eco Friendly Vegan Friendly
Whether you're after a breakfast with a difference, or a quick and easy dinner, this recipe ticks every box
Ingredients:
300g dried borlotti beans, soaked in water overnight (for at least 12 hours) 3 garlic cloves, unpeeled 3 sprigs fresh thyme 1 sprig rosemary 3 bay leaves 1 small potato, peeled and halved macadamia nut oil red wine vinegar the juice and zest of 1 lemon salt and pepper a handful of flat-leaf parsley, chopped sourdough bread (optional)method:
- Drain the soaked beans, place them in a large saucepan and cover with cold water. Add the garlic, thyme, rosemary, bay leaves and potato. Place on the heat, slowly bring to the boil and then simmer gently for 45-60 minutes, until the beans are cooked.
- Drain the beans, making sure to save some of the cooking water. Remove the garlic, thyme, rosemary, bay leaves and potato from the beans, and return the beans to the saucepan with enough of the cooking water to cover them 1/4 of the way up.
- Squeeze the garlic cloves out of their skins, mash them with the potato and add to the beans. Add a few generous glugs of macadamia nut oil, a few dashes of vinegar, the lemon zest and juice and season well with salt and pepper. Spoon onto your toasted sourdough bread, and garnish with the chopped parsley.
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