Smashed Cannellini Bean Tartine Recipes

SMASHED WHITE BEAN TARTINES WITH HERBS & WATERMELON RADISH {GLUTEN-FREE & VEGAN OPTIONS}

Steps:

• Roughly mash the beans in a medium bowl, leaving about a third of them whole. Stir in the mayonnaise, lemon juice, fennel, green onions, celery seed, garlic powder, smaller amount of salt, pepper, and the herbs. Taste, adding more of anything that you feel the salad needs.
• Spread the white bean salad on the toasted bread and top with radish, a drizzle of olive oil, a few pinches flaky salt, pepper, and herbs or greens, if using. Serve right away.

SMASHED CANNELLINI BEAN TARTINE

Steps:

• Put the beans, 1 tbsp of the oil, the lemon zest and juice and the garlic in a food processor and blitz to create a chunky texture. Transfer to a bowl and stir through the chilli, parsley and cherry tomatoes.
• Lightly toast the bread and pile on the cannellini bean smash, scatter over the feta and drizzle with the remaining oil. Serve with the rocket on the side.

SMASHED CANNELLINI BEAN CROSTINI

Steps:

• Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.
• Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency - it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.
• Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.

MASHED WHITE BEANS

Steps:

• In a large skillet, heat oil over medium heat. Cook garlic, stirring often, until golden, about 1 minute.
• Add beans, sage, and 1 1/4 cups water. Cook, stirring often, until beans are hot and liquid thickens, about 4 minutes.
• Mash beans, leaving some whole. Season with salt and pepper.

CANNELLINI BEAN SALAD

Steps:

• In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.