This no-frill, fresh-and-flavorful, speedy beans and bread requires just a few staples, it's ready in less than 10 minutes and tastes soooo good. It's also vegan and makes a lovely quick lunch, snack or crowd-pleaser appetizer.Recipe yields two large servings (if you use 2 slices of sourdough bread as I did) or 4 smaller servings (if you use 4 slices of ciabatta bread).
Prep Time5 minutesmins
Cook Time3 minutesmins
Total Time8 minutesmins
Course: Appetizers, Bread, lunch, Snack
Cuisine: Italian, vegan
Keyword: bread and beans
Servings: 2
Calories: 315kcal
Author: Katia
Ingredients
2large slices of sourdough bread (or 4 slices of ciabatta)
⅛teaspoonfreshly ground black pepper, plus more to taste
1Tablespoon fresh lemon juice
1-2 Tablespoons fresh parsley, chopped
Instructions
Slice your crusty bread and toast the slices until crispy and golden.
Heat the olive oil, garlic, and chili flakes in a skillet over medium heat until fragrant, for about 40-50 seconds (don't burn the garlic).
Toss in the drained beans, salt, and pepper, and cook for about 3 minutes.
Turn the heat off, add lemon juice and parsley, and toss to combine. Taste and adjust the seasoning if needed.
Top the slices of bread with the bean mixture, drizzle with extra virgin olive oil, and add extra freshly ground black pepper and parsley. Serve immediately. Enjoy!
Notes
Nutrition facts: the nutrition values are for one serving (considering 50 grams of bread) and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.