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Vegetarian
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Vegan
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Dairy-Free
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Butter Bean Pan Con Tomate
A beany twist on the Spanish tapa! Get your hands on the juciest, ripest tomatoes you can find for this. Grated, salted, a splash of good olive oil and those big, buttery beans swirled through. It all gets spooned over garlic-rubbed toast, it's just a DELIGHT of a summer bite. (not to mention adding beans also bumps up the protein + fibre points - WINNER!). You could even take it further with slithers of anchovies too, for even more of a Spanish flare.
Ingredients
½ jar Queen Butter Beans - drained
2 slices of sourdough bread or baguette
2 tbsp olive oil
1 small garlic clove
2 ripe tomatoes
4 anchovy fillets (optional)
10g fresh chives, finely chopped
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Directions
Coarsely grate the tomato in a bowl. If it’s particularly watery/juicy, put the tomatoes through a sieve and . Add 1-2 tablespoons of olive oil and season generously with a pinch of salt and cracked black pepper. Mix to combine.
Stir through the drained butter beans until combined.
Toast the bread - either in a toaster or pan-fry in olive oil for that super golden finish. Rub the bread with the garlic clove.
Spoon the tomatoey beans onto the toast and finish with a drizzle of olive oil. Add a sprinkle of fresh chives, if you like. And to take it even further, top with a few anchovy fillets. tomato mixture onto your toast.
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