Tomato bread with butter-bean purée

Tomato bread with butter-bean purée

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  • 4
  • Easy
  • Dairy free Vegan recipe collection
  • 15 minutes
  • 2 minutes
  • Beyerskloof Pinotage Rosé Brut Non-vintage


  • 1 small loaf crusty French bread
  • 2 cloves garlic
  • extra virgin olive oil, for drizzling
  • 2 ripe tomatoes, finely chopped
  • For the butter-bean puree, blend:
  • 1 x 400 g can butter beans, drained
  • juice of 1 lemon
  • 1 clove garlic, crushed
  • 1 cup coriander
  • 4 T extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

Slice the French loaf lengthways into thin slices. Rub the cut side of a clove of garlic over the surface of the bread, then drizzle with olive oil and lightly toast until golden.
Generously spread the butter-bean purée onto the toasted bread and top with a spoon of chopped tomato.

Per serving: 2266.8 kJ, 13.9 g protein, 23.8 g fat, 67.1 g carbs

Cook's note: Fresh and full of flavours, this dish is a breakfast staple in Spain, where it’s called pan con tomate. Enjoy it on its own or partner it with this silky bean purée or bean pesto spread. It also makes a superb pre-dinner snack.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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