Ingredients

Method

For the whipped beans: 
• 1 x 400 g can Woolworths 5-bean mix in brine, drained  
• ¼ cup cream, warmed  
• 50 g Woolworths chevin  
• sea salt and freshly ground black pepper, to taste 
• 2 lemons, zested  
• 5 g dill, roughly chopped 
• 5 g Italian parsley, roughly chopped 
For the charred beans: 
• 1 x 140 g can Woolworths cannellini bean, soy bean and vegetable mix, drained  
• 1 x 400 g can Woolworths black chickpeas in brine, drained  
• 2 T extra virgin olive oil  
• 1 lemon, juiced  
• sea salt and freshly ground black pepper, to taste 
• 1 slice sourdough, sliced and toasted in butter  
• lemon zest, to garnish 
• fresh herbs, to garnish 

Method

Ingredients

1. To make the whipped beans, place the 5-bean mix, cream and chevin in the jug of a blender. Season to taste and blend until smooth and aerated. Chill for 5 minutes.
2. Stir through the lemon zest and herbs and place in a serving bowl.
3. To make the charred beans, preheat an air-fryer to 200°C. Toss the cannellini bean, soy bean and vegetable mix and chickpeas in the olive oil and lemon juice. Season to taste. Air-fry for 15 minutes, or until slightly charred.
4. Liberally spread the whipped beans onto the toast and top with the charred beans. Garnish with lemon zest and herbs.

Producer: Fatima Saib

Recipe and production: Marcelle Van Rooyen

Food assistant: Chevonne Fourie

Videography: Barry De Villiers

Photography: Shavan Rahim

Find more bean recipes here

A great source of protein, fiber and low GI, broaden your bean (and pulse) horizons at Woolies.

Shop at Woolworths