Green beans and roasted tomatoes on toast

by | Apr 24, 2019 | Main Meals

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.

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