Whipped and charred beans on toast
4 to 6
Easy
10 minutes
15 minutes
Beans on toast get an upgrade in this recipe with a five-bean and goat’s cheese topping that becomes creamy and luxurious when blended with cream. Top your toast with the beans and finish it off with charred black chickpeas and a tin of cannellini beans, soybeans and vegetable mix for the perfect crunch.
Ingredients
Method
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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
A great source of protein, fiber and low GI, broaden your bean (and pulse) horizons at Woolies.
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