Posh Beans On Toast Food

POSH BEANS ON TOAST

Steps:

• To make the dressing, trim and finely slice the spring onions, then place the green pieces in a large bowl. Quarter and add the tomatoes along with 6 tablespoons of oil, the zest from half the lemon and most of the juice. Season, then set the dressing aside. Squeeze the remaining lemon juice over the white part of the onions and set aside.
• Pick and set aside the mint leaves, then tie the stalks together with string. Place the stalks and broad beans into a pan of boiling salted water, then blanch for around 2 minutes. Using a slotted spoon, transfer the broad beans to a bowl, discarding the mint stalks. Add the peas to the boiling water and blanch for 2 minutes.
• Meanwhile, pod any larger broad beans and add to the dressing, then drain and add the peas. Finely slice and add most of the mint leaves, then toss everything well to coat.
• Toast the sourdough in a griddle pan over a high heat. Halve the garlic and rub the cut side onto one side of the griddled bread, then rub over the rosemary. Sprinkle with a little salt and drizzle over some oil.
• Pile the peas and broad beans onto the dressed side of your toast. Sprinkle over the white spring onion and the reserved mint leaves, then grate the remaining lemon zest on top. Use a speed-peeler to shave the feta over the top, then serve.

SMOKY BEANS ON TOAST

Steps:

• Heat the oil in a small pan, add the onion and pepper, and fry gently until soft, about 10-15 mins. Crush half the garlic and add this to the pan, along with the tomatoes, paprika, vinegar, beans, sugar and some seasoning. Bring to a simmer and cook for 10-15 mins or until slightly reduced and thickened.
• Toast the bread, rub with the remaining garlic and drizzle with a little oil. Spoon the beans over the toast, drizzle with a little more oil and scatter over the parsley.

BAKED BEANS ON TOAST WITH PANCETTA & POACHED EGGS

Steps:

• Heat the oil in a small saucepan and fry the onions with a pinch of salt for 10-12 mins over a medium heat until softened and starting to caramelise. Add the garlic and paprika, and cook for 1 min more. Stir through the beans, tomatoes, sugar and Worcestershire sauce. Continue to cook for 10 mins over a medium heat, stirring regularly until thickened and saucy. Season.
• Bring a large pan of salted water to a simmer. Stir the water with the end of a wooden spoon, then crack an egg into the centre of the swirling water. Poach for 3 mins. Repeat with the second egg.
• Toast the bread, then top with the beans, eggs and pancetta, if you like.

POSH BEANS AND CHORIZO ON TOAST

Steps:

• Heat the oil in pan.
• Add pancetta, cook for 2 minutes.
• Add garlic, onion and cook for 5 minutes.
• Stir in the beans, chopped tomatoes, 2 tbsp water and the rosemary.
• Cook, stirring occasionally for 15 minutes.
• Add the chorizo and cook for a further 5 minutes Until heated through.
• Remove the rosemary sprigs.
• Season to taste.
• Sprinkle on parsley.
• Serve on hot toast, drizzled with a little olive.

BROAD BEAN BRUSCHETTA

Steps:

• Cook the broad beans in boiling water for 2 mins. Drain, refresh under cold water, drain again, then peel from their skins.
• Use a masher to roughly crush the beans with the olive oil and lemon juice, then stir through the mint. Season with salt and pepper to taste.
• Heat a griddle pan, toast the bread on both sides, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the pecorino and drizzle with more olive oil to serve.