This versatile toast can be enjoyed at breakfast, with lunch or as a snack. It's as simple as opening a can of cannellini or Great Northern beans.
Servings 4servings
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
115-ouncecan of cannellini beansdrained and rinsed
4sliceswhole grain breadtoasted
1tspHerb de Provence
1/2tspgarlic powder
1tspolive oil
1cupsliced grape tomatoesor chopped tomatoes
salt and pepper to taste
chopped fresh basil, optional
Instructions
Transfer drained and rinsed beans to a medium bowl. Mash with a fork.
Add the seasonings and olive oil to the beans and mix until combined
Spread the bean mixture onto each slice of toast.
Top with the tomatoes, and season.
Add optional basil.
Notes
This savory spread can be made and refrigerated for up to 6 days. You can spread it onto toast, or spread onto bread, top with shredded cheese and then toast. You could also drizzle it with a balsamic glaze.Try a sweet version. Mash beans and add cinnamon, vanilla extract and honey to the them. Top with fresh berries, sliced bananas, ripe pears, or peaches. Finish with a little cinnamon or honey drizzle. Delicious and nutritious!