Some of my favourite dishes involve piles of delicious toppings on toast – in fact, it‘s my go-to lunch option. Whether its a slick of hummus with greens, tahini and roasted veg, a creamy almond cheese with fruit and maple syrup, or these lovely beans, toast is the ideal vehicle for all sorts of deliciousness!
Topping combinations are endless, and once you have a good thick slice of your favourite bread warming in the toaster, you're halfway there.
My favourite is a classic sourdough – but this recipe isn't about the toast, delicious as it is: it's all about the beans, which happen to be delicious served on toast, as a side dish, or topped with roasted veggies.
You can also add any extras you like – sautéed kale or spinach, fresh herbs and a sprinkling of seeds is a great combination.
This super-simple store-cupboard recipe can easily be adapted to suit the season and your mood, which is always my favourite kind of recipe.
For the beans
600g butter beans (the best quality you can afford)
¼ cup extra virgin olive oil
1 organic veggie stock cube or stock pot
3 cloves garlic, bashed
1 tbsp nutritional yeast
1 tbsp white miso paste
½-1 tsp chilli flakes
A few sprigs of fresh herbs – I use thyme
1 tbsp light oil, such as groundnut
3-4 small courgettes, grated
4 thick slices sourdough bread
Zest of half a lemon
Extra virgin olive oil (optional)
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