This makes for a quick and healthy breakfast. The idea is from a Lentil Toast recipe in one of my collection of cookbooks. That recipe used puy lentils. I did not have those on hand, also I wanted to make it a quicker version, hence replaced it with a can of cannelini beans.
Here's how I made these bean toasts:
1 can cannelini (white) beans or any other per your taste - drained & rinsed
1 tsp oil
1 clove garlic - minced
1/4 cup finely chopped onions
1/2 tomato - finely chopped
handful of frozen chopped spinach
salt & pepper to taste
Bread slices - I use multi-grain bread
Heat the oil. Saute the onions for 5 mins until lightly brown. Add the garlic, tomato, frozen spinach, beans, salt & pepper. Saute another 5 - 10 mins. Use this mix on toasted bread as I did above to make an open faced toast. Or fill between 2 slices of bread and toast in a sandwich toaster. The mix is also dry enough to use as a filling in parathas.
This Bean Toast is off to the MLLA-18 event at Cooking 4 All Seasons.
This event was started by Susan The Well-Seasoned Cook.