4 tbsp olive oil
2 tbsp red wine vinegar
Juice of 1 lemon
2 tsp honey
2 garlic cloves, crushed
¼ tsp dried oregano
Pinch of dried chilli flakes
Salt and black pepper
2 x 400g tins of cannellini or butter beans, drained and rinsed
3 roasted red peppers, from a jar, chopped
5 sun-dried tomatoes, from a jar, chopped
For the toasts:
8 slices of bread
Olive oil, for brushing
1 garlic clove, halved
- In a large bowl, whisk together the oil, vinegar, lemon juice, honey, garlic, oregano, chilli flakes and some salt and pepper.
- Add the beans, red peppers and sun-dried tomatoes and stir to coat. Cover the bowl in cling film and place in the fridge for at least 30 minutes for the flavours to combine.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Brush both sides of the bread with olive oil and rub with the cut side of the garlic clove. Place on a baking tray and bake for 6-8 minutes until golden brown and crunchy.
- Serve the beans over the garlic toasts.
Per Serving: 525kcals, 22.7g fat (3.4g saturated), 26.5g carbs (6.9g sugars), 7g protein, 5.4g fibre, 0.356g sodium
OPTIONAL EXTRAS: Add chopped fresh herbs, torn prosciutto or crumbled Feta to the bean mixture.