Step 1.
Mince the garlic and drop it into a small pan with a drizzle of olive oil. Fry the garlic on medium heat for 2-3 mins, making sure it doesn’t burn.
Step 2.
Pour the jar of beans into the pan with the liquid. Chop the herbs or use scissors to snip them directly into the pan. Heat the herby beans gently on low heat. Add a tbsp of tahini and stir. Depending on how loose you’d like your beans, use the empty jar to add half to a whole jar of water. Season with salt and pepper and taste. I used a whole jar to make it loose and brothy.
Step 3.
Meanwhile, drizzle one side of the bread with a little olive oil and place under the grill for a few mins until toasted. Remove it and flip it over, then spread the pesto over it. Place it back under the grill for another few mins until toasted and crispy.
Step 4.
Place the toast, pesto side up, in a large, shallow bowl. Then spoon over the beans and finish with a good drizzle of olive oil, some more tahini and a squeeze of lemon. Add more herbs to the top and a grating of vegan cheese if using.
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This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
Notes
Jarred beans are best here as they're softer and the broth from the jar is creamy and delicious. If you are using tinned beans, drain and rinse them and use water instead of their liquid for the broth.
I've used cannellini beans, but it would work well with butterbeans too.
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Have some recipe feedback? Spotted a bug? Let us know.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
Jarred beans are best here as they're softer and the broth from the jar is creamy and delicious. If you are using tinned beans, drain and rinse them and use water instead of their liquid for the broth.
I've used cannellini beans, but it would work well with butterbeans too.
Step 1.
Mince the garlic and drop it into a small pan with a drizzle of olive oil. Fry the garlic on medium heat for 2-3 mins, making sure it doesn’t burn.
Step 2.
Pour the jar of beans into the pan with the liquid. Chop the herbs or use scissors to snip them directly into the pan. Heat the herby beans gently on low heat. Add a tbsp of tahini and stir. Depending on how loose you’d like your beans, use the empty jar to add half to a whole jar of water. Season with salt and pepper and taste. I used a whole jar to make it loose and brothy.
Step 3.
Meanwhile, drizzle one side of the bread with a little olive oil and place under the grill for a few mins until toasted. Remove it and flip it over, then spread the pesto over it. Place it back under the grill for another few mins until toasted and crispy.
Step 4.
Place the toast, pesto side up, in a large, shallow bowl. Then spoon over the beans and finish with a good drizzle of olive oil, some more tahini and a squeeze of lemon. Add more herbs to the top and a grating of vegan cheese if using.
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.
