Heartbreaker bean paste

Heartbreaker bean paste

By
From
Eat This, My Friend
Makes
approximately 400 g
Photographer
Jade O'Donahoo; Huw Rogers

This was a winner at Switch Board Café. I get more requests for this recipe than any other. We used to serve it on toasted sourdough with red capsicum (bell pepper) pesto from the market, and marinated olives scattered on top. These days, I forego the pesto altogether or use basil pesto if I have some around.

Ingredients

Quantity Ingredient
2-3 garlic cloves, sliced into very thin rounds
60ml olive oil
400g tinned cannellini beans, and their liquid
splash white-wine vinegar
sourdough toast, to serve
whole marinated olives, pitted, to scatter

Method

  1. In a frying pan over low heat, fry the garlic in the olive oil. As soon as the garlic begins to colour, add the beans with their liquid and continue to cook.
  2. Once the liquid has almost completely reduced, remove from the heat. Add a splash of white-wine vinegar. Mash the beans roughly with a fork, adding more olive oil if the mixture seems too dry.
  3. Season to taste with salt and pepper and serve on top of sourdough toast with a scattering of olives.
  4. Store leftovers in the fridge for up to 4 days.

Try this

  • Other good toppings include basil pesto, chopped rosemary, fresh tomatoes or sundried tomatoes. (But not all at once!)
Tags:
Vegetarian
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