White bean lemon & sage purée

White bean lemon & sage purée

From
Posh Toast
Serves
2-4
Prep
10 mins

White beans take to puréeing like few other ingredients and the smooth paste is an ideal vehicle for simple, clean flavours like lemon and sage. Such a virtuous blend could be served with a pork chop or as a hangover cure – possibly both at once – but it’s definitely at its best on toast.

Ingredients

Quantity Ingredient
400g tin cannellini beans, rinsed and drained
1/2 lemon, zested and juiced
3 tablespoons greek yoghurt
1 tablespoon extra virgin olive oil, plus extra for frying
20 small sage leaves
1/2 baguette
salt
freshly ground black pepper

Method

  1. Place the drained beans into a bowl, and using a fork or potato masher crush to a rough paste (or just whizz them up in a mini food processor, making sure to reserve a few beans to mash in at the end for texture). Add most of the lemon zest and all the juice, the yoghurt, 1 tbsp extra virgin olive oil and season with salt and pepper. Finely chop a few sage leaves and add them to the beans, stir well.
  2. Drizzle a little oil into a small frying pan and set over a medium heat. Add half the remaining sage leaves and fry for 30 seconds until dark green and crispy, watching to make sure they don’t burn. Drain on kitchen paper and repeat with the rest of the leaves.
  3. Heat the grill. Halve the baguette vertically, then again horizontally so that you have four pieces. Rub the cut surfaces of the baguette in the oil left in the sage pan, then pop under the grill to toast. Top the baguette with spoonfuls of the bean purée, the remaining lemon zest, a good grinding of black pepper, the crispy sage leaves and any remaining oil from the pan.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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