Caesar butter beans on toast
4
Easy
10 minutes
“I’ve been watching the Caesar salad make a return as if it had ever left. I’m a superfan and have tried to ‘Will it Caesar?’ every ingredient known to humankind – and it’s always a smash hit. Make this your new beans on toast and have it day or night.”
Ingredients
Method
- 10 anchovy fillets
- 1 clove garlic
- sea salt and freshly ground black pepper, to taste
- 2 large free-range egg yolk
- 1⁄2 lemon, juiced
- 1 T Dijon mustard
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup vegetable oil
- hard cheese, finely grated 1⁄2 cup, plus extra for serving
- 1 x 400 g can butter beans
- 4 slices Woolworths seeded oat-and-quinoa stoneground bread
- butter, for serving
Method
Ingredients
1. Mash together the anchovy fillets, garlic and a pinch of salt with the side of a knife until a paste forms, then place in a bowl.
2. Whisk in the egg yolks, lemon juice and mustard. Add the olive oil drop by drop, gradually whisking it in, then add the vegetable oil and whisk until the dressing has thickened. Whisk in the hard cheese. Season with salt and pepper. Add the butter beans and stir until all the beans are coated.
3. Toast the bread, add a generous layer of butter and spoon on the beans. Sprinkle over the remaining hard cheese and serve immediately.
Photographs: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Leila-Ann Mokotedi
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