I don’t wanna big this up too much, but you need to try this recipe.
What we are talking about is gourmet beans on toast. Cooked, mashed white beans with chargrilled spring onions and a drizzle of truffle/garlic/chilli oil (whichever you have knocking about the house will do) on a crisp slice of toasted bread. Oh so simple, but absolutely delicious.
This little number has transformed my breakfasts. High in protein, fibre and slow release carbs it will certainly keep you going until lunch.
So, you might not fancy doing this part, but I have popped the details below on how to cook dried beans. Truthfully it can be a bit of a faff and takes some preparation, but doing it yourself alway gives a better result. If however, you don’t have time, then don’t fear… the pre-cooked variety in the supermarket will work just fine. My top tip is to make sure to wash them throughly in a sieve, to get rid of the sticky coating that often surrounds the beans, drain them throughly of water and they will do just fine.
How to cook dried beans from scratch
- Firstly soak the beans in cold water: at least 8 hours, overnight is best
- Once soaked, drain the soaked beans.
- Transfer beans to a saucepan. Cover the bean with cold water by four inches and bring the beans to a boil.
- Reduce the to a simmer and cook the beans : The cooking time will depend on the bean you are using. Best is to test them every 5 minutes after they have cooked for the first 15-20 minutes.
- Add the salt to the pan of water when beans are just tender. You want them cooked, but not mushy
- Once cooked : cool and store the beans, or use in your chosen dish
The Best Beans on Toast Recipe
I am rather a fan of using truffle oil to finish off the dish. I tend to buy it in Italy, when I visit, although you can get it in a lot of supermarkets nowadays and also online. Its a bit of a posh ingredients that only comes out on special occasions, but I think it is the top dog to make this the best beans on toast you’ve tried. If you don’t fancy using it, try garlic oil instead.
- A piece of toasted bread, I used sourdough
- 200g cooked cannellini beans
- 1 tablespoon olive oil
- a squeeze of lemon juice
- sea salt and freshly ground black pepper
- 4 spring onions
- truffle oil or garlic oil, to drizzle
- optional extras : chilli flakes, fresh parsley leaves, pomegranate molasses or balsamic glaze (to drizzle)
Heat the olive oil in a frying pan over a medium to high flame. Take the ends off the spring onions and slice in half.
Add the spring onions to the pan. Toss to cook for 3-5 minutes, or until they take on a lovely charred colour. Make sure to watch them. You want them golden, not burnt.
Spoon the cannellini beans on the toast, squeeze over a good amount of lemon juice and season with salt and pepper. Then, using the back of a fork, mash the beans roughly, to a chunky texture. Next arrange the charred spring onions on top of the bean mash. Season with a little more salt and pepper and drizzle over the truffle (or garlic) oil.
Enjoy whilst the toast is still warm.