Description
This healthy butter bean toast is a combo of toasty sourdough, topped with vegan ricotta, pesto and spicy garlic butter beans.
Ingredients
Scale
- 3 tbsp olive oil
- 3–4 tbsp vegan pesto (I make my own pesto using the recipe here)
- 1 tbsp lemon juice
- 1 clove garlic, finely minced
- 2 tsp red pepper flakes
- 1 cup butter beans
- 1 tsp kosher salt
- Handful of parsley, finely chopped
- 1 slice sourdough bread or Ezekiel bread
- Vegan ricotta (love Kite Hill vegan ricotta)
Instructions
- Add the olive oil into a pan, and heat on medium heat. Once shimmering, add in the pesto, lemon juice, minced garlic, red pepper flakes, and salt. Cook for 2-3 minutes until the garlic becomes transparent, then add in the butter beans. Continue cooking until the beans are piping hot, about 2 minutes. Lastly, stir in the parsley and adjust for seasoning.
- To serve, toast a slice of sourdough bread, spread a generous layer of vegan ricotta over top, followed by a generous scoop of the pesto butter beans. I like to top my toast with an extra squeeze of lemon and oregano buds.
Notes
I like to cook the pesto into the butter beans, but feel free to leave it out and spread it on the toast as pictured; both versions taste amazing!