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blue_dolphin

blue_dolphin

Beans on Toast from Six Seasons p 256. This is a winner for me because I love the combination of beans with garlic and rosemary, something I came to love through Heidi Swanson's White Bean Spread in Super Natural Every Day.
I haven't found any fresh shell beans so I followed the advice in the book and substituted dried beans, Rancho Gordo Eye of the Goat beans.
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I make various versions of beans on toast and usually just scoop the beans on to the bread and mash them with a fork enough that they'll stay put. This is more complicated in asking that some of the beans be put in the food processor and spread on the toast like "frosting a cupcake" with whole beans spooned on top. A bit fussy for me and I wouldn't bother with it again but that garlic and rosemary infused olive oil makes it all delicious.
I had this with fresh tomatoes, thin slices of pecorino and a few olives.
blue_dolphin

blue_dolphin

Beans on Toast from Six Seasons p 256. This is a winner for me because I love the combination of beans with garlic and rosemary, something I came to love through Heidi Swanson's White Bean Spread in Super Natural Every Day.
I haven't found any fresh shell beans so I followed the advice in the book and substituted dried beans, Rancho Gordo Eye of the Goat beans.
 
I make various versions of beans on toast and usually just scoop the beans on to the bread and mash them with a fork enough that they'll stay put. This is more complicated in asking that some of the beans be put in the food processor and spread on the toast like "frosting a cupcake" with whole beans spooned on top. A bit fussy for me and I wouldn't bother with it again but that garlic and rosemary infused olive oil makes it all delicious.
I had this with fresh tomatoes, thin slices of pecorino and a few olives.
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