Green beans and roasted tomatoes on toast

Beans on toast go green!

You could use haricot or cannellini beans, but I think the texture and colour of the flageolet lend themselves best to this dish.

If you’re not vegan, this goes really well with some seared halloumi or try it with a grating of Parmesan/Grana Padano.

This recipe was developed with Kitchen Titbits. Photography by Jed Alder

Serves 2

Ingredients:

• Vine tomatoes (recommend 6-7 per person)
• 200g cavalo nero*, stalks removed and shredded
• 1 clove of garlic, finely chopped
• 1 tbsp olive oil
• 400g tin of flageolet beans, drained and rinsed
• 1/2 tsp Dijon mustard
• Zest of 1 lemon, finely grated
• Pinch of chilli flakes (optional)
• Squeeze of lemon juice
• 2 slices of sourdough bread
• Salt and pepper

Method:

1. Preheat the oven to 200C.
2. Place the vine tomatoes on a baking tray, sprinkle with salt and pepper and roast for 10-15 minutes, until blistered. 
3. In a large frying pan, cook the cavalo nero in 50ml of water until soft and the water has evaporated. Takes approx. 5-10 minutes. 
4. Add the garlic and olive oil, stir to coat the leaves and continue to cook on a low heat, stirring occasionally for a few minutes, until the raw smell of garlic has gone. 
5. Add the beans, Dijon, lemon zest, chilli flakes, salt and pepper and 100ml water and continue cooking on a low heat for around 5 minutes until the beans break down a little and you get a creamy sauce. 
6. Toast the slices of sourdough.
7. Finish the beans with a squeeze of lemon juice and serve over the toast with the roasted tomatoes placed on top.

*Try kale or spring greens if you prefer.