Creamy Beans and Greens
- Super simple
- 0:15 m
- 8 ingredients
Beans on toast: the unsung hero of British cuisine, where the humble bean meets its crunchy soulmate. This is our creamy beans and greens - the upgrade you never knew you needed. Perfect for a lazy Sunday morning or a busy weekday lunch, we've taken a tin of beans and given it a BOSH! plant-based twist.
Serves: 2
Ingredients
For the Beans and Greens
- 2 cloves of garlic
- 1 400g tin of cannellini beans
- 1 tbsp olive oil
- 125g cavolo nero
- 3 tbsp plant-based cream cheese
For the Toast
- 2 slices of sourdough
To Serve
- extra virgin olive oil
- lemon juice
- salt and pepper
Before you start
Garlic crush or microplane | Colander | Large frying pan
Step 1
Prepare the ingredients
- Peel and crush the garlic
- Drain and rinse the cannellini beans
Ingredients
- 2 cloves of garlic
- 1 400g tin of cannellini beans
Step 2
For the greens
- Heat the olive oil over a medium heat. Add the garlic and gently cook for 1 minute until golden, taking care not to burn it. Toss the cavolo nero into the garlicky oil and allow to wilt. Toss in the beans followed by the plant-based cream cheese and a big splash of water. Stir well so that the cream cheese melts and coats the beans and greens. Heat until piping hot, about 2 minutes
Ingredients
- 1 tbsp olive oil
- 125g cavolo nero
- 3 tbsp plant-based cream cheese
Step 3
Toast the bread and tuck in
- Toast the bread until crusty and golden. Drizzle the bread with olive oil, before piling on the beans and greens. Squeeze over a little lemon juice and season with salt and pepper before tucking in
Ingredients
- 2 slices of sourdough
- extra virgin olive oil
- lemon juice
- salt and pepper