Smashed White Bean Tartines With Herbs Watermelon Radish Gluten Free Vegan Options Recipes

SMASHED BLACK BEANS

Steps:

• Cook the onions and jalapenos in the vegetable oil in a large saucepan over medium heat until soft, about 5 minutes. Add the cumin, oregano, salt and garlic, and cook another 2 to 3 minutes. Add the beans, stock and 1 cup water and bring to a boil. Turn the heat to low and simmer 15 minutes.
• Remove the beans from the heat and strain, reserving the liquid. Mash the beans in a small bowl with a potato masher, adding the vinegar and cooking liquid to keep the beans soft. (You will probably not use all the liquid.).

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.

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.

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.