Avocado & White Bean Spread on Toast

Avocado & White Bean Spread on Toast
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Servings Prep Time
16 half-slices 10 minutes
Servings Prep Time
16 half-slices 10 minutes
Avocado & White Bean Spread on Toast
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
16 half-slices 10 minutes
Servings Prep Time
16 half-slices 10 minutes
Ingredients
Spread
Garnish
Servings: half-slices
Units:
Instructions
  1. Combine avocados, beans, lime juice, olive oil and salt in a food processor and blitz until smooth.
  2. Spread on toast.
  3. Garnish with cilantro and radish
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Cannellini Beans with Arugula

Adapted from Mark Bittman’s recipe, The New York Times

Arugula with Cannellini Beans
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Votes: 7
Rating: 3.86
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Rate this recipe!
Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Arugula with Cannellini Beans
  • 1
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  • 3
  • 4
  • 5
Votes: 7
Rating: 3.86
You:
Rate this recipe!
Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings as a side or 4 as a main
Units:
Instructions
  1. Put oil in a medium to large saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally until soft, about 5 minute.
  2. Add the garlic and cook until fragrant. Add the beans, tomatoes, quinoa, broth, red pepper, rosemary and salt and pepper to taste.
  3. Cook over medium-low heat until tomatoes have broken up & flavors meld, adding more broth to make it as soupy as you like.
  4. Add the arugula or other leafy green and continue to cook, just until it wilts. Adjust the seasoning if necessary, and then serve with some shaved parmesan on top of desired. Enjoy!
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