Creamy Beans and Greens

Super simple
Super simple
Super simple
Super simple
0:15 m

Beans on toast: the unsung hero of British cuisine, where the humble bean meets its crunchy soulmate. This is our creamy beans and greens - the upgrade you never knew you needed. Perfect for a lazy Sunday morning or a busy weekday lunch, we've taken a tin of beans and given it a BOSH! plant-based twist.

Start cooking ➞




For the Beans and Greens

<item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>1 400g tin of cannellini beans<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>125g cavolo nero<item-todo-done><item-todo-done>3 tbsp plant-based cream cheese<item-todo-done>

For the Toast

<item-todo-done>2 slices of sourdough<item-todo-done>

To Serve

<item-todo-done> extra virgin olive oil<item-todo-done><item-todo-done> lemon juice<item-todo-done><item-todo-done> salt and pepper<item-todo-done>

Before you start

Garlic crush or microplane | Colander | Large frying pan

Prepare the ingredients

  • Peel and crush the garlic
  • Drain and rinse the cannellini beans

For the greens

  • Heat the olive oil over a medium heat. Add the garlic and gently cook for 1 minute until golden, taking care not to burn it. Toss the cavolo nero into the garlicky oil and allow to wilt. Toss in the beans followed by the plant-based cream cheese and a big splash of water. Stir well so that the cream cheese melts and coats the beans and greens. Heat until piping hot, about 2 minutes

Toast the bread and tuck in

  • Toast the bread until crusty and golden. Drizzle the bread with olive oil, before piling on the beans and greens. Squeeze over a little lemon juice and season with salt and pepper before tucking in
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