Ingredients

Method

• 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

Method

Ingredients

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.