Creamed Flageolet Bruschetta

Toasted bread topped with mashed flageolet beans sautéed in garlic butter, finished with olive oil and fresh herbs.

Snack Vegetarian Quick Appetiser Beans

Estimated Nutrition

Calories

612.4

kcal / serving

612.4 kcal total

Carbs

70.8g

per serving

70.8 g total

Fat

30.2g

per serving

30.2 g total

Protein

16.5g

per serving

16.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

slice

White Bread

crusty, toasted

LegumesPulses

100

Flageolet Beans

canned, rinsed and drained

NutsSeeds

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Parsley

chopped, fresh

sprig

Chervil

fresh, to garnish

OilsFats

Olive Oil

for drizzling

Method

Drizzle with olive oil and garnish with fresh chervil before serving.

Heat 25g of butter in a frying pan and fry chopped garlic over a gentle heat for one minute.

Add 100g of flageolet beans to the pan, season with salt and pepper, and warm through gently.

Mash the beans with a potato masher and stir in the chopped parsley.

Spread the mashed bean paste onto the toasted crusty bread slices.