1tablespooncold pressed avocado oil, or extra virgin olive oil
Salt and pepper to taste
Pea shoots, (or sprouts, rocket or basil leaves)
6slicesof good crusty bread of your choice, I used wholemeal sourdough
Instructions
Roughly mash cannellini beans, broad beans, garlic, mustard, lemon juice and oil together.
Taste and season well. Add more mustard or lemon juice, if you like.
Use the bean mixture to top toasted or grilled bread of your choice.
Add pea shoots (or sprouts, rocket or basil leaves) as additional topping.
Makes around 2 cups, or enough to generously top six pieces of bread.
Notes
I used frozen broad beans, which I blanched for 3 minutes in boiling water, then drained and ran under cold water before removing from their skins. It took 2 cups of frozen broad beans to produce 1 cup of skinned beans. To pod beans, gently squeeze the leathery skin until the bright green bean pops out. Nutrition information is based on two medium slices of sourdough per serving.