Marinated beans on garlic toast

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Marinated_Beans_Toast_Easy Food

Serves 4


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


  1. In a large bowl, whisk together the oil, vinegar, lemon juice, honey, garlic, oregano, chilli flakes and some salt and pepper.
  2. 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.
  3. 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.
  4. 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.


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