Beans are a truly amazing food, and while black beans will (probably) always be my favourite and british baked beans my least favourite, there is room in the middle for a lot of others. The can of cannellini beans that became these meals sat in my cabinet for months, after I read this Smitten Kitchen recipe that looked like an ideal lunch. However, finding artichokes is much harder than I’d like, so the recipe took a different turn when I got around to making it.
(Cannellini) Beans On Toast
1 can of cannellini beans (drained and rinsed)
4-6 cloves of garlic, peeled and sliced
3 tbs olive oil
red pepper flakes
a few handfuls of kale – toss in olive oil and salt/pepper, roast in the oven at about 375f for 10 minutes or until crispy
slices of baguette, toasted
- heat olive oil in a small pan on medium heat, adding garlic and red pepper flakes, cooking until just turning golden (do not look away, garlic is fickle and will burn if you give it the chance)
- add in rinsed beans, stirring until warmed through
- pull off heat, salt to taste
- top bread with beans and roasted kale, add a grating of parm is you like
I used the second half of these beans to make a very easy soup the next day, since this makes 2-3 portions – that easy soup will be up next week!