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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