(Cannellini) Beans on Toast

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!


nutty – citrus dressing and how I use it

I love sauces/dips/dressing. All foods should have another food on them. I put approximately 4 sauces/toppings on all foods and it has horrified many people. And due to my need for all foods to have sauce on them, I make a lot of different sauces. This one though, I make probably 3 times a week and eat on as many vegetables as possible.

It started because I fell in love with this salad, which I also make incredibly often. But I didn’t quite have all the ingredients for the dressing and I refused to not have salad for dinner, so I used what I had. And then a few days later, I did a similar thing and put in on another salad-y thing. And now I put it on pretty much anything crunchy I can find.

nutty-citrus dressing

1 lemon, zest and juice

1 large or 2 small cloves of garlic

2 tbs honey

1/3 cup tahini or peanut butter (crunchy peanut butter here is incredible)

pinch of salt salt

olive oil (as needed)

  • zest lemon into bowl, add juice
  • grate garlic into bowl (I use a microplane)
  • stir in honey and tahini or peanut butter
  • add in salt
  • add oil until desired consistency is reached

This dressing is creamy from the nut butter, tangy from the lemon, and has an amazing slight burn from the raw garlic. Its great with ginger added, or chili if you want more spice.

How to use it

Obviously, in The Salad. I love it on top of shredded salad with pickled onions (often served with quinoa and grilled chicken). I dip carrots into it. I put it on rice cakes. It’s great on falafel (I was going to post a falafel recipe today but I have no photos of making it so that will come another day). Basically, please eat this on everything you can.