Starters & Light meals

Cannellini beans on toast

4 to 6
Easy
15 minutes
5 minutes
Wine/Spirit Pairing
Woolworths Delheim Oakleaf Merlot

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Ingredients

Method
    For the dressing:

  • 2 bird’s eye chillies, seeded
  • 2 garlic, cloves
  • 90 g Woolworths roasted cherry tomatoes, drained
  • 2 T capers
  • 4 fillets anchovies
  • 2 lemon, zested and juiced
  • 10 g fresh Italian parsley, roughly chopped
  • 1 T olive oil
  • 1 x 400 g can cannellini beans, drained
  • 4 – 6 slices ciabatta or sourdough, toasted
  • salt, to taste
  • green peppercorns, crushed, to taste

1. To make the dressing, pound the chillies, garlic, cherry tomatoes, capers and anchovies in a mortar and pestle until the chillies and garlic have almost become a paste. Add the lemon zest and juice, parsley and olive oil. Adjust the seasoning if necessary.

2. Toss the beans into the dressing and serve on the toast. Season with salt and green peppercorns.

Cook's note: Top slices of ciabatta or sourdough with these marinated beans made using pantry ingredients. Make the dressing the day before and toss with the beans just before serving. If you’re giving bread a miss, fill lettuce ‘cups’ with the dressed beans instead.

Find more toast recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Gail Damon

 

Bianca Strydom

Recipe by: Bianca Strydom

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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Comments

  • Elizabeth
    19 October 2021

    Wow, looks so tasty

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